Fresh Shrimp Rolls with Peanut Sauce
Fresh Shrimp Rolls with Peanut Sauce
Submitted by Chef Laura Rainey
Appetizers
Ingredients
- 8 round rice papers wrappers
- ½ pound medium poached shrimp, sliced in lengthwise
- 1 large carrot, peeled and cut into 4-inch long matchsticks
- ½ bunch green onions, cut into 4-inch matchsticks
- 1 small red bell pepper, cut into 4-inch matchsticks
- 1 bunch cilantro, washed, dried stems removed
- 1 head bibb lettuce, leaves separated, and ribs removed
- ½ cup full fat coconut milk
- 3 tablespoons hoisin sauce
- ¼ cup fresh lime juice, plus more to taste
- 2 tablespoons soy sauce, plus more to taste
- 2 tablespoons Fustini’s Ginger & Honey Balsamic vinegar
- 1 tablespoon light brown sugar
- 1 tablespoon Farms-style Sriracha, plus more to taste
- 2 teaspoons minced fresh ginger
- 2 teaspoons Fustini’s Sesame oil
- ½ cup creamy peanut butter
- cold water
Directions
- Dip a piece of rice paper into a bowl of warm water until soft and pliable, about 5 seconds, shake off excess water and place onto a clean, smooth surface. Starting on the lower third of the rice paper, layout 3 or 4 slices of shrimp. Top with a few carrots, green onion, and red bell pepper matchsticks and garnish with cilantro leaves, followed by a couple of lettuce leaves.
- Fold the bottom of the rice paper up over the filling. Carefully but firmly, fold in the sides and then roll-up. Repeat with the remaining ingredients. Arrange rolls on a serving platter and serve with coconut peanut sauce on the side.
- In a medium bowl, add all ingredients, whisk to combine. Taste and adjust seasoning with additional lime juice, soy sauce, and chile paste. Adjust consistency with water.
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