Roasted Shrimp Quinoa Spring Rolls

• Seafood

  • 1 lb Shrimp, medium

• Produce

  • 1 Carrot
  • 1 Cucumber
  • 1 head Leaf lettuce, green leaves

• Condiments

  • 1/4 cup Peanut butter
  • 1 tsp Sriracha

• Pasta & Grains

  • 1 1/2 cups Quinoa, cooked

• Bread & Baked Goods

  • 12 (16-cm rice paper wrappers

• Liquids

  • 1/4 cup Water

• Other

  • 1 tablespoon hoisin

Found on damndelicious.net

Description

Ingredients

• 1 pound medium shrimp, peeled and deveined
• 12 (16-cm) rice paper wrappers
• 1 head green-leaf lettuce, leaves separated, rinsed and dried
• 1 1/2 cups cooked quinoa
• 1 cucumber, julienned
• 1 carrot, peeled and julienned
• 1/4 cup peanut butter
• 1/4 cup water
• 1 tablespoon hoisin
• 1 teaspoon Sriracha, or more, to taste

Directions

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. To make the dipping sauce, whisk together peanut butter, water, hoisin and Sriracha in a small bowl; set aside. Place shrimp onto the prepared baking sheet. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Let cool before slicing in half lengthwise. Working one at a time, wet rice paper for 10 seconds and transfer to a work surface; place lettuce leaf in the center of each wrapper and top with 2 tablespoons quinoa, 3 slices of cucumber and carrot sticks each and 3 shrimp halves, cut sides down. Bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper. Repeat with remaining wrappers and filling. Serve immediately with spicy peanut sauce.