Shrimp & Veggie Rolls

By á-4084

Our family loves these Shrimp & Veggie Rolls for a quick snack or side for dinner. The flavors and textures are amazing!

Ingredients

• 1 cup coconut milk
• 2 tablespoons creamy peanut butter (such as Jif)
• 2 tablespoons light brown sugar, packed
• 2 tablespoons soy sauce
• 2 teaspoons Thai red curry paste
• 1 teaspoon fresh lime juice, plus wedges for squeezing
• 16 (8 to 9-inch) rice paper wrappers
• 1 pound medium shrimp (about 24), cooked, peeled and sliced in half lengthwise
• 1/2 English cucumber, thinly sliced and cut into half-moons
• 1 cup shredded carrot
• 1 cup shredded red cabbage
• 1/2 cup cilantro leaves
• 1/2 cup mint leaves

Details

Servings 8
Preparation time 30mins
Cooking time 30mins
Adapted from familycircle.com

Preparation

Step 1

In a bowl, whisk coconut milk, peanut butter, brown sugar, soy sauce, curry paste and lime juice until smooth. Set aside.

Fill a shallow bowl or pie plate with warm water. Dunk a rice paper wrapper in water, flip, then remove and drain on a paper towel. Place on a cutting board and arrange 3 pieces of shrimp, a bit of the cucumber, carrot and cabbage, and a few cilantro and mint leaves on bottom third of wrapper, leaving a 1-inch border. Squeeze some fresh lime juice on top. Fold bottom of wrapper over filling, then fold in ends and roll tightly. Repeat with remaining wrappers and filling. Slice in half on the bias and serve with coconut-peanut sauce.