Spring Rolls

1 cup torn romaine or butter lettuce, ribs removed

1 cup very thinly sliced red cabbage

2 medium carrots, peeled sliced into strips with a potato peeler

2 Persian (mini) cucumbers, thinly sliced

1 red bell pepper, thinly sliced

¼ cup roughly chopped fresh cilantro

10-12, boiled shrimp, tailed removed, each shrimp cut down the middle

1 avocado, sliced thin

8 sheets brown rice paper

Killer Peanut Sauce

⅓ cup creamy peanut butter

2 tablespoons rice vinegar

2 tablespoons reduced-sodium soy sauce

2 tablespoons honey

1 tablespoons toasted sesame oil

2 cloves garlic, pressed or minced

2 tablespoons Sriracha

2 to 3 tablespoons water, as needed

To make the spring rolls: Fill a shallow pan with an inch of really hot water. Make sure your prepared fillings are within reach. Place one rice paper in the water and let it rest for about 20 seconds. Wait until the sheet is pliable but not super floppy. Carefully lay it flat on a flat surface, like a cutting board.

Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of lettuce, followed by cabbage, and a few strips of carrot, cucumber, bell pepper, and cilantro. Top with about 3 shrimp halves and 2 slices of avocado.

Fold the lower edge up over the filling, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with the remaining ingredients.‍

To make the peanut sauce: In a small bowl, whisk together the peanut butter, rice vinegar, soy sauce, honey, sesame oil, garlic, and Sriracha. Whisk in 2 to 3 tablespoons water, as needed to make a super creamy but dip-able sauce.

Serve the spring rolls with peanut sauce on the side. You can serve them whole, or sliced in half on the diagonal with a sharp chef’s knife.