Shrimp Spring Rolls With a Peanut Dipping Sauce- Tasty!

Marinade for the Shrimp:

2 Tbsp. apple cider vinegar

2 Tbsp. Bragg Liquid Aminos

1 1/2 tsp. toasted sesame oil

1 1/2 tsp. pure maple syrup (organic, Grade “B” dark preferred)

1/2 clove of garlic, chopped finely

***Peel raw shrimp and marinade in the above mixture for 1-hour. (I put 3 shrimp in each roll, determine the amount of shrimp to use by howe many rolls you are going to make) About 1 LB.

Dipping Sauce:

2 Tbsp. minced, fresh ginger

1/2 cup peanut butter (organic is best)

2 Tbsp. Braggs Liquid Aminos

4 Tbsp. rice vinegar

2 Tbsp. white miso paste

1/4 tsp. red pepper flakes

*Mix all ingredients together and set aside until you are ready to plate

Spring Rolls:

****Note: If you are seeking a vegetarian recipe, omit the shrimp and instead, lightly marinade the vegetables in the marinade. Still a wonderful meal!

1 package of broccoli slaw (Time Saver!)

(or 1 cup finely shredded cabbage, 1/2 cup grated carrot, 1/2 cup shredded zucchini)

1/4 cup sliced green onion

1/4 cup sesame seeds, toasted

1/4 cup cilantro (fresh) chopped

16 mint leaves chopped

3 oz. bean thread noodles, cooked and drained.

 

To Make Rolls:

In a large bowl combine all ingredients with the exception of the shrimp, mint and cilantro.

To soften the rice paper, fill a pie plate or shallow baking dish with warm water. Place 2 or 3 rice paper sheets in the water and allow to soak 20-45 seconds to 1 minute. Remove 1 at a time and carefully stack between sheets of paper towels. Continue soaking and draining until you have softened approx. 16 sheets .

Work from the bottom of the stack first and place a soft piece of rice paper on a clean work surface. On the bottom third of the sheet, pile 1/4 cup of the noodle/veggie mixture. Just above this mixture place shrimp , topped with cilantro and a few mint leaves. Fold the bottom of the paper up and over the noodle mixture, then fold each side towards the center, rolling gently and as tightly as possible from the bottom until completely rolled. Place rolls seam side down on a plate and continue until all ingredients have been used. Sprinkle with sesame seeds or if you prefer you can put it inside with the vegetable mixture.

Serve with dipping sauce on the side.

 

 

*Marinade courtesy of The Ultimate Reset by Beachbody

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