Shrimp Spring Rolls with Shiso and Spicy Peanut Sauce
10 round rice paper or coconut wrappers
1/2 oz. SHISO SPROUT LEAVES
1 lb. shrimp, or seafood of choice, peeled and deveined
2 carrots, peeled and sliced
1 medium cucumber, peeled, seeded and sliced
6 red radishes, sliced
3 red chili peppers, sliced
5-6 radicchio leaves, sliced
1/2 oz. CILANTRO SPROUTS
For the sauce:
1 heaping tbsp. creamy peanut butter, or substitute
1 tsp. rice wine vinegar
1 tsp. AVOCADO HONEY, or substitute
1 tsp. sesame oil
1 tsp. hoisin or fish sauce
1 tsp. HAPPY HOT SAUCE, or sriracha
Creating your recipe:
Mix all sauce ingredients in a bowl and transfer to ramekins for dipping.
Chop shrimp into small chunks and saute in any flavorless oil for 2-3 min just to cook through. Slice all vegetables into long strips. Pull shiso leaves and discard stems. Arrange all ingredients on a board. Dip one wrapper at a time in warm water for about 10 seconds or until pliable. Lay each wrapper flat on a cutting board and layer ingredients on the bottom third of the wrapper. Fold the bottom of the wrapper up over the ingredients, then fold in each side and wrap up. ENJOY!
This recipe is versatile. You can substitute any vegetables of choice. You can also add cooked vermicelli noodles to each roll for a heartier meal.