Thursday, June 19, 2014




  • 8oz cooked shrimp, tail off
  • 12 rice paper spring roll wrappers
  • 2 cups romaine lettuce, chopped
  • 1 medium carrot, cut into matchsticks
  • 1 medium cucumber, peeled and cut into matchsticks
  • 1/4 cup cilantro, finely chopped
  • 1/3 cup fresh mint, finely chopped
  • 4 tbsp Better’n Peanut Butter
  • 1 tbsp sesame oil
  • 1/4 cup reduced sodium soy sauce
  • 2 garlic cloves, minced
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar
  • Juice from 1 small lime
  • 1/2 tbsp lime zest


  1. In a small bowl, whisk together the Better’n Peanut Butter, lime juice, lime zest, soy sauce, rice vinegar, sugar, garlic cloves and sesame oil. Set aside.
  2. Fill a shallow bowl with hot, but not boiling, water. Submerge 1 spring roll wrapper until softened.
  3. Assemble spring rolls: lay one wrapper flat, and in the center lengthwise, place some lettuce, mint, cilantro, carrot, cucumber, and about 3 shrimp. Fold the long edge of the wrapper over ingredients. Then fold in ends and continue rolling wrapper lengthwise. Place seam side down on a plate. Repeat with remaining wrappers.
  4. Serve with dipping sauce.

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