Shrimp Spring Rolls with Peanut Sauce Recipe

Fill a wide, shallow bowl, like a pasta bowl, with lukewarm water. Lightly wet the surface of a cutting board. This helps prevent the rice paper from sticking onto the board.

Have all ingredients prepped and arranged in bowls near the workspace. Brush a serving platter with a very light coating of sesame oil or neutral-flavored oil and place it near the work surface; the oil will help prevent the finished rolls from sticking to the platter.

Dip one of the rice paper wrappers into the water and swirl it around until the entire surface is evenly moistened (20 to 40 seconds or so). It should start to feel softened and malleable.

Place the softened rice paper onto the wet board. Arrange some carrots, cucumbers, peppers and a few basil and mint leaves in a line about 1 inch away from the bottom edge of the wrapper.

Line 3 pieces of shrimp about 1½ inches above the vegetables. If desired, drizzle a little peanut sauce or sweet chili sauce over the ingredients at this point for some extra flavor.

Fold the bottom part of the rice paper wrapper over the vegetables. Continue rolling the everything toward the shrimp. Upon reaching the shrimp, stop and fold the left and right sides of the wrapper toward the center. Continue rolling until the top is reached and form a roll.

Place the finished spring roll on the platter. Repeat for the remaining spring rolls.

Mix together the peanut butter, tamari, rice vinegar, honey, lime juice, water, and salt. Taste, and adjust the seasonings to taste. Transfer to a small bowl and place on the platter with the spring rolls.

These rolls are best if served the day they are made. If not serving immediately, cover the platter with a slightly damp cloth and refrigerate until ready to serve.