Rejuvenating Vietnamese Spring Rolls with Peanut Dipping Sauce

Allergens

Shrimp, nuts (peanuts)

Ingredients

• 8 rice paper wrappers (gluten
• free)
• 10 large shrimp, peeled and deveined
• 1 cup mixed vegetables, julienned (carrots, bell peppers, cucumber)
• 1/2 cup fresh bean sprouts
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 1/4 cup roasted peanuts, crushed For the Peanut Dipping Sauce:
• 1/3 cup natural creamy peanut butter
• 1/4 cup coconut aminos
• 2 tablespoons rice vinegar
• 1 teaspoon minced garlic
• 1 teaspoon freshly grated ginger
• 1 teaspoon chili flakes (optional)

Instructions

1. In a medium saucepan, bring water to a boil. Add shrimp and cook for 2 3 minutes or until pink and cooked through. Remove from heat and let cool. Slice in half lengthwise.
2. Prepare the peanut dipping sauce by whisking together peanut butter, coconut aminos, rice vinegar, garlic, ginger, and chili flakes (if using) until smooth. Set aside.
3. Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for a few seconds until softened. Transfer to a clean surface.
4. Lay three shrimp halves on the bottom third of the rice paper, followed by a mix of vegetables, bean sprouts, cilantro leaves, and mint leaves.
5. Fold the sides of the rice paper inward, then roll up the spring roll tightly, enclosing all ingredients. Repeat for remaining rolls.
6. Serve immediately with peanut dipping sauce on the side.

Chef’s Insight

For an added boost of flavor and nutrition, toss the vegetables in a light dressing before filling the spring rolls.

Notes

Feel free to swap out or add more vegetables according to your taste preferences.