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Shrimp spring rolls with spicy peanut sauce

Wednesday, April 2, 2014

Time for another Pinterest experiment in the kitchen.


The other day I attempted making my first ever spring roll. And I'm happy to report it was easier than I thought it was going to be! You can see the original recipe here

Here's what you need...


F o r   t h e   r o l l  :
1 lb large shrimp, peeled and deveined
12 (16-cm) rice paper wrappers 
Cabbage or any other green leaf lettuce
1 1/2 cups cooked quinoa
1 cucumber, julienned
1 carrot, peeled & julienned

F o r   t h e   s a u c e  :
1/4 cup peanut butter
1/4 cup water
1 tbsp hoison
1-2 tsp Sriracha 


Start cooking your quinoa and prepping your vegetables and shrimp.

Line a baking sheet with parchment paper and preheat your oven to 400°. 

Place your peeled, deveined shrimp on the baking sheet. Place in the oven and roast for 6-8 minutes. They should be pink and firm when finished. If they look translucent they aren't finished yet. I ended up cooking mine with the shell still on so they needed a few extra minutes. 

The longest part of this whole process was peeling the damn shrimp and trying to julienne the vegetables. I totally had to YouTube how to julienne a carrot. #kitchenfail


To make the sauce, combine all ingredients in a bowl and whisk until smooth. Mmmmmm this sauce is so freakin' delicious!! I love peanut butter and Sriracha so I was PUMPED for this. I did two large teaspoons of Sriracha in mine and it didn't taste too spicy to me so I say GO FOR IT.

Set out all of your ingredients so you can assembly line this shrimp roll like a pro. 


For your rice paper, fill a large bowl or baking dish with warm water. Wet a clean towel and place next to your water at your work station. 

Take a piece of rice paper and submerge in the water for 15-20 seconds, until soft and easy to work with. Then place on your wet towel and start filling with ingredients. I placed a small leaf of cabbage, followed by 2 tablespoons of quinoa, few pieces of carrot and cucumber and finally 3 pieces of shrimp. 


To roll it, start from the bottom and gently fold the rice paper over your filling. Fold in both sides and then continue rolling towards the top. 


Dip that sucker in your spicy, peanut-filled saucy goodness and ENJOY my friends!! 

HAPPY HUMP DAY & MUCHO LOVE,

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