Shrimp Spring Rolls

Your new “go-to” summer meal from Sophistimom’s Jamie Richardson.
Shrimp Spring Rolls
1/2 pound raw shrimp, shells removed, and deveined

1/2 bright green lettuce–I like butter or Boston lettuce best

fresh mint, chopped

fresh basil, chopped

fresh cilantro, chopped

carrots, shredded or julienned

cucumber, cut in long matchsticks

bean sprouts

stack of rice paper wrappers

shallow tray filled with hot tap water

peanut sauce (recipe follows)

1. Bring a large saucepan of water to a boil. Add shrimp and boil until the shrimp are
pink and firm. Drain and run under cold water. Place shrimp on their sides and cut in
half. Place in a bowl.

2. Arrange all ingredients at the table in separate bowls, and place a large (big enough
to accommodate the rice paper) clean plate on the table. Slide a rice paper wrapper into
the warm water and situate it so it is completely immersed. Allow it to soak for about 20
seconds. Pull it from the water and lay it down on the clean plate.

3. Working quickly, place lettuce on one side of the wrapper and cover with a small
handful of each of the other ingredients except for the shrimp. Place the shrimp about
two inches in front of the vegetables, pink sides down. Fold one end of the wrapper up
and over the vegetables, fold in the two sides to hold in the filling, and then roll it up so
the shrimp gets rolled in last. Place on another clean plate, and repeat. Serve as soon as
they’re all assembled, and serve with peanut sauce.

Peanut sauce
1/4 c. all-natural chunky peanut butter (unsweetened)

1/4 c. coconut milk

1 T fish sauce (optional)

2 T rice vinegar

1 T honey

1 clove garlic, grated

1 t. grated fresh ginger

1 t. soy sauce (Make sure to use gluten-free soy sauce, if you have gluten sensitivities.)

Whisk all ingredients together and place in a clean bowl for serving.