Savor shrimp rolls paired with a rich peanut sauce. Perfect for a quick bite or a delightful appetizer that packs flavor in every bite.
Ingredients
Scale
1 pound of raw shrimp
8–10 rice paper wrappers
1 cup of lettuce (like romaine or butter lettuce)
1/2 cup of shredded carrots
1/2 cup of thinly sliced cucumbers
1 avocado (optional)
Fresh herbs (like cilantro or mint)
1/2 cup of peanut butter
2 tablespoons of soy sauce
1 tablespoon of honey or agave syrup
1 tablespoon of lime juice
Water (to thin the sauce)
Instructions
Prepare the shrimp: Cook the shrimp in a saucepan over medium heat, seasoned with salt and pepper for about 3-4 minutes until they turn pink. Let them cool.
Make the peanut dipping sauce: Combine peanut butter, soy sauce, honey, lime juice, and water in a bowl until smooth.
Prep your vegetables: Slice cucumber, shred carrots, wash lettuce, and prepare herbs or avocado if using.
Soften the rice paper wrappers: Soak one rice paper wrapper in warm water for about 15-20 seconds.
Roll them up: Place the softened wrapper on a flat surface, layer the fillings, fold in the sides, and roll tightly.
Serve: Arrange rolls on a plate with peanut sauce on the side.
Notes
Light and refreshing shrimp salad rolls served with a creamy peanut dipping sauce, perfect for summer evenings.
