Homemade spring rolls are such a fun family dinner that I just had to share! This simple recipe gets the whole family involved with chopping veggies, slicing mango and making peanut sauce. Yum!
We like shrimp but you can substitue with the protein of your choice (chicken or tofu or beef). Give them a try and let me know what you think:
Simple Shrimp Spring Rolls
Rice spring roll papers
1 beet grated
1/2 yellow and red pepper, seeded, thinly sliced
2 large carrots, shredded
1 ripe mango, cut into thin strips
1 large bunch mint leaves
1 large bunch cilantro, cut from stems
Shrimp to serve 4 people
Ginger Peanut Sauce
1/2 cup salted natural peanut butter
1 1/2 Tbsp coconut aminos
2-3 Tbsp raw honey
1/2 lime, juiced
1/2 tsp fresh grated ginger (optional)
hot water to thin
Prep veggies and set aside for easy assembly.
Bring 3 cups water to a boil in a kettle and set aside to cool slightly for cooking rice papers. We cook our rice papers in a rectangular baking dish.
Prepare peanut sauce by adding all ingredients except water to a sauce pan and whisking. Add hot water 1 Tbsp at a time and whisk until desired consistency is reached (should be pourable but thick). Set aside.
Add hot water to rectangular baking dish and submerge a rice paper to soften for about 20 seconds. If you let it go too long or if your water is too hot, they will get too fragile to work with.
Once soft, transfer to a clean, slightly damp surface (like a plate), and gently smooth out into a circle.
Add shrimp, carrots, peppers, mango, beets, and a healthy handful each cilantro and mint (and any other desired fillings). Fold bottom over the fillings, then gently roll over once and fold in the side to seal, then roll until completely sealed. If you make them ahead, place on a serving plate and top with a room temperature damp towel to keep fresh.
Repeat process until all toppings are used. Serve with dipping sauce.
Inspired by minimalistbaker.com