Shrimp Summer Rolls with Cucumber Peanut Dipping Sauce

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Shrimp Summer Rolls with Cucumber Peanut Dipping Sauce

Course: Appetizer

Cuisine: Asian

Servings: servings

Calories: 268kcal

Ingredients

For the dipping sauce:

2 tablespoons gluten-free soy sauce or tamari
Juice of 1 lime
2 tablespoons brown sugar
1 tablespoon gluten-free Thai sweet chili sauce
1 teaspoon sesame oil
1 teaspoon rice vinegar
½ cucumber , peeled, seeded and diced
¼ cup crushed peanuts

For the rolls:

½ cucumber , peeled and seeded
1 avocado , pitted and halved
8-12 cooked chilled shrimp , peeled and tails removed
½ cup grated carrots
Handful of fresh mint leaves
4 rice paper wrappers

US Customary - Metric

Instructions

To make the dipping sauce, whisk the soy sauce, lime juice, brown sugar, sweet chili sauce, sesame oil and vinegar together in a small bowl.
Add the diced cucumber and peanuts.
Heat a kettle of water on the stove to boiling.
While it is heating, prepare the other ingredients: slice the cucumber and the avocado into thin strips and gather the other filling ingredients.
Pour the hot water into a large shallow bowl or plate.
Gently submerge 1 rice paper wrapper under the water for a few seconds.
Then place it on a flat surface and let sit for about 1 minute before adding any ingredients.
Lay some of the roll ingredients on the bottom third of the wrapper.
Fold the sides in before rolling the entire thing up tightly.
Repeat with the remaining wrappers.
Serve the rolls with the dipping sauce.

Notes

Transportation Suggestions: Store the dipping sauce in a wide-mouthed tight jar. Then you can simply open the lid to dip your summer rolls at your picnic. Once the summer rolls are assembled, wrap them in a damp paper towel before packaging them in order to keep them from drying out. Pack with an ice pack to keep the shrimp cool.

Nutrition