Shrimp Spring Roll
8 spring roll rice papers
8 ounces large shrimp, peeled, cleaned, and cooked in boiling water, about 3-4 minutes
4 ounces cucumber, cut into 4-inch strips
4 ounces carrots, trimmed, peeled, and grated
1 ounce fresh cilantro
1 ounce alfalfa sprouts
4 sprigs fresh mint, picked over
For dipping sauce:
1/4 cup creamy peanut butter
2 tablespoons maple syrup
2 tablespoons sriracha sauce
2 tablespoons reduced-sodium soy sauce
Step 1. Fill a skillet with water close to its rim. Gently and swiftly dip one piece of rice paper in the water, drain, and place it on a large plate. It may feel still a little rigid but it soon becomes pliable.
Step 2. On the lower two thirds of the rice paper and starting at one inch away from the closest edge, layer on the cucumber, carrots, fresh cilantro, alfalfa sprouts, fresh mint, and large shrimps. Make sure they stay as flat and even as possible. Pick up the rice paper by the closest edge and start rolling in an upward and forward motion, tuck in the sides as you go, like you would do to make a burrito. The rice paper will be sticky enough to hold the roll. Repeat to finish making the rolls.
Step 3. In a small mixing bowl, combine the remaining ingredients (creamy peanut butter, maple syrup, sriracha sauce, and reduced-sodium soy sauce). Mix thoroughly.
Step 4. Serve the spring rolls with the sauce.