Succulent Cambodian Gluten-Free Rice Paper Rolls with Smoky Peanut Sauce

Allergens

Shellfish (shrimp)

Ingredients

• 12 rice paper wrappers 8 large shrimp, peeled and deveined 1 cup bean sprouts 1 carrot, julienned 1 cucumber, thinly sliced 1 red bell pepper, thinly sliced 1 green onion, thinly sliced Fresh cilantro leaves Salt and black pepper, to taste Smoky Peanut Sauce: 1 cup unsalted dry
• roasted peanuts 1/4 cup rice vinegar 2 tbsp tamari or soy sauce (gluten
• free) 2 tbsp lime juice 1 tbsp brown sugar 1 tsp smoked paprika 1 tsp ground cumin 1 garlic clove, minced 1/4 tsp cayenne pepper (optional)

Instructions

1. Soak rice paper wrappers in warm water for 20 30 seconds until softened and pliable.
2. Season shrimp with salt and black pepper to taste. Heat a non stick pan over medium heat and cook shrimp for 2 3 minutes on each side, or until pink and cooked through. Set aside to cool.
3. In a food processor, combine peanuts, rice vinegar, tamari, lime juice, brown sugar, smoked paprika, ground cumin, minced garlic, and cayenne pepper (if using). Blend until smooth, scraping down the sides as needed.
4. To assemble rolls, place a softened rice paper wrapper on a clean surface. Arrange shrimp, bean sprouts, carrot, cucumber, red bell pepper, green onion, and fresh cilantro leaves in a horizontal line along the center of the wrapper. Fold in the sides of the wrapper and gently roll to form a tight cylinder. Repeat for the remaining ingredients and wrappers.
5. Cut each roll diagonally into 2 3 pieces and serve immediately with smoky peanut sauce on the side.

Chef’s Insight

To add an extra touch of flavor, marinate shrimp in a mix of lime juice, garlic, and cayenne pepper before cooking.

Notes

Adjust spiciness to taste by adding or reducing cayenne pepper in both the rolls and sauce.