Shrimp Spring Rolls Recipe | Maxi's Kitchen

My mom’s healthy shrimp spring rolls :) hope you enjoy!!

For the Rolls:
-12 Large Shrimp, peeled and deveined
-1/2 a Carrot, sliced in thin strips
-1/2 a Cucumber, sliced in thin strips
-8 Butter Lettuce or Romaine Leaves
-2 Cups Bean Sprouts
-1 Avocado, sliced
-1/4 Cup Basil Leaves
-1/4 Cup Mint Leaves
-2 Scallions, sliced in thin strips
-8 Sheets Rice Paper

For the Peanut Sauce (or sub sweet chili sauce):
-1 tsp Oil
-2 Cloves Garlic, minced
-1/2 Cup Water
-1/4 Cup Hoisin Sauce
-3 Tbsp Natural Smooth Peanut Butter
-1 tsp Chili Garlic Sauce (optional)
-1/2 tsp Chopped Peanuts, for serving

Vegan Modification: Sub in extra avocado or pan fried tofu for shrimp - cut tofu in thin strips and pan fry over medium high heat with salt and pepper until golden brown

1. To make the peanut sauce, in a small pot over medium heat sauté garlic in oil until fragrant and golden brown (1-2 mins) then add the water, hoisin sauce, and peanut butter; whisk to combine and turn the heat to medium-high and cook until the mixture reaches a low boil, then immediately turn off the heat and add the chili garlic sauce (the sauce will thicken as it cools); set aside
2. Bring a pot of water to a boil; add the shrimp and cook ~2 minutes until shrimp are pink with opaque white flesh then place in an ice bath for 5 mins; slice each shrimp in half down the middle with a paring knife to create 2 thinner flatter shrimp pieces
3. Fill up a large bowl (or pie dish) with water and place 2 damp paper towels on a cutting board; soak the rice paper wrapper in water for ~15 seconds (don't leave it in too long bc it will continue to soften as you work) and place on the paper towel
4. Place a piece of lettuce (tear it if needed.. it should be about the length of 3 shrimp placed next to each other) in the bottom third of the rice paper sheet; on top of the lettuce, add the scallion, basil, mint, bean sprouts, cucumber, carrot, and avocado; roll the rice paper up and over the veggies, then place 3 slices of shrimp with the pink side facing down above the veggies; fold in the sides of the rice paper and then continue rolling shut
5. Serve with peanut sauce (sprinkle some chopped peanuts on the sauce) and enjoy!

50 minute total prep + cook time

Recipe makes 8 rolls


VIDEO OVERVIEW:
00:00 - Intro
00:38 - Cook shrimp
2:00 - Make peanut sauce
3:42 - Prep veggies
7:25 - Fold spring rolls
12:20 - Taste test & outro