Shrimp Summer Rolls
4
Almond Dipping Sauce
- ¼ cup almond butter
- 1 Tablespoon mirin, or honey
- 1 tablespoon tamari
- 1 clove garlic, minced
- 1 teaspoon Sriracha sauce
- 2 Tablespoons warm water, or more as needed
Summer Rolls
- 10 rice paper wrappers
- 1 carrot, sliced thinly
- 1 cucumber, sliced thinly
- ½ red pepper, sliced thinly
- ⅓ cup purple cabbage, sliced thinly
- 4 ounce kelp noodles
- 1 avocado, sliced
- 20 mint leaves
- 5 teaspoons sesame seeds
- 5 romaine or butter lettuce leaves, sliced in half
- 20 medium cooked shrimp, sliced in half length-wise
- Prepare the dipping sauce: Add all ingredients except water to a small bowl. Gradually add water and whisk to blend. Set aside.
- Prepare the rice paper wrappers: Pour warm water into a shallow bowl. Dip a rice paper wrapper into the warm water for about 15-20 seconds. The wrapper should be soft, but slightly firm and pliable. Remove from the water and place flat onto a cutting board; plastic works well.
- Fill the rolls: Place 4 slices of shrimp, a few sticks of carrot, cucumber, red pepper, and cabbage on the bottom 1/3 of the rice paper. Add a small amount of noodles, a slice or 2 of avocado, 2 or 3 mint leaves, and 1/2 teaspoon of sesame seeds. Place 1/2 of a lettuce leaf on top. Do not overstuff the roll.
- Fold the bottom half of the wrapper over the filling, pressing down to create a seal, then fold the sides of the wrapper towards the center, tucking in the filling. Roll the wrapper up, like a burrito. Repeat with the remaining wrappers and filling.
- Slice each roll in half diagonally and serve with dipping sauce.
- To store: Wrap rolls individually in plastic wrap.
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