I feel like it's been forever since I shared a recipe with you guys so today I'm sharing my shrimp spring rolls with peanut dipping sauce recipe. This was loosely inspired by the Thai Lettuce Wraps from the Cheesecake Factory. I've tweaked the recipe a bit, used shrimp instead of chicken and made it in a spring roll wrapper instead of a lettuce wrap.
1 pound fresh or frozen shrimp
1/4 cup soy sauce
2 tablespoons lime juice
2 garlic cloves, minced
1 teaspoon grated ginger root
3/4 teaspoon red pepper flakes
2 tablespoons water
4 green onions, cut into 1 inch sections
Peanut Dipping Sauce
1/4 cup crunchy peanut butter
4 tablespoons sugar
4 tablespoons water
3 tablespoons soy sauce
1 teaspoon apple cider vinegar
Juice of half a lime
1/2 teaspoon chili oil
Spring roll wrappers
Fresh vegetables of choice, julienned (I used carrots, red bell pepper, red cabbage, and cucumber.)
Thaw out (if frozen) and peel shrimp.
Mix soy sauce, lime juice, garlic, ginger, red pepper flakes, water, and green onions in a non-reactive bowl or zip-lock back for easy cleanup.
Place peeled shrimp in marinade and cover.
Refrigerate for at least 30 minutes, up to 2 hours stirring occasionally.
Place shrimp on a skewer or silicone grilling mat and grill on medium-high until pink and not translucent..
Set aside to cool.
For peanut sauce:
Combine peanut butter, sugar, water, soy sauce, vinegar, lime juice, and chili oil in a small saucepan.
Whisk together ingredients over medium heat until bubbling and well combined. Let cool.
To put it all together:
Find a container that the spring roll wrappers will fit in while remaining flat, I used a glass pie plate.
Fill the bowl with 1/2 inch-1 inch of warm water.
Place 1 spring roll wrapper in the water and soak until it becomes pliable. This happens quickly.
Take the spring roll paper out and lay flat on a plate.
Fill the roll with your fresh veggies and shrimp, and roll like a burrito.
Serve with peanut dipping sauce.