Shrimp Spring Rolls with Peanut Butter Sauce
Serves 4
Ingredients
2 tablespoons of your choice of nut butter (peanut, almond, cashew, etc.)
2 tablespoons coconut aminos
2 tablespoons lime juice
1 garlic clove, minced
1 teaspoon of sriracha (to taste)
1 tsp red pepper flakes
2 tablespoons hemp hearts
10 round rice paper wrappers
20 bibb lettuce leaves
2/3 cup shredded carrots
2/3 cup red cabbage, thinly shredded
2/3 cup alfalfa sprouts
10 jumbo sized shrimp, cooked
20 fresh mint leaves
1/2 cup cilantro, chopped
Directions
To make the dipping sauce, combine the nut butter, coconut aminos, lime juice, garlic clove, sriracha, and red pepper flakes. Add 2-3 tbsp of water and whisk until the sauce reaches your desired consistency. Sprinkle the Hemp hearts over it and set aside.
Set a damp towel over a cutting board. To make the rolls, Immerse the rice paper in water for as long as the packaging recommends (approx. 15-20 seconds). Lay it flat on top of your damp towel and add a 2 lettuce leaves, and top with the carrots, cabbage, sprouts, 2 mint leaves, cilantro, and 2 shrimps. Roll the shrimps and vegetables tightly into a roll.
Serve with the dipping sauce.