Spicy Garlic Shrimp Spring Rolls
Ingredients
For the Spring Rolls:
- 6 spring roll wrappers
- 10 –12 shrimp
- 2 T olive oil
- 6 oz vermicelli noodles, cooked per instructions on package
- 4 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp red pepper flakes
- juice & zest of 1/2 lime
- 1 red bell pepper, seeds removed, cut into strips
- 1 cucumber, seeds removed, cut into strips
- 1/2 c shredded carrots
- 1/2 c shredded purple cabbage
- 1/4 c chopped peanuts
- 1 jalepeno, sliced
- 1 avocado, sliced or cubed
- 1–2 handfuls of cilantro
- 10 fresh mint leaves
For the Peanut Sauce:
- 1/2 c creamy peanut butter
- 1/4 c olive oil
- 2 T rice wine vinegar
- 1/4 c hoisin sauce
- 3 T soy sauce
- 1 tsp sesame oil
- 1/4 tsp salt
- juice of 1/2 lime
- 2 T water
Instructions
- Place shrimp in a medium sized mixing bowl with garlic, salt, pepper, red pepper flakes, lime juice & zest. Allow to marinate for 10-15 minutes.
- Heat oil in cast iron skillet. When oil is hot, add shrimp and cook for 3-4 minutes, or until shrimp are pink and cooked through.
- Hold each wrapper under warm water for 20-25 seconds, until it becomes flexible.
- Place onto clean surface, and arrange a combination of shrimp, noodles, bell pepper, avocado, carrots, cucumber, cabbage and herbs across the center of the wrapper; fold both ends over the filling and then roll up tightly from the edge closest to you. Repeat for the remaining rolls.
- To make the peanut sauce, combine all ingredients in small bowl, and stir until smooth and creamy.
