Healthy shrimp spring rolls, featuring fresh vegetables, cooked shrimp, and rice paper wrappers. Served with a homemade peanut sauce or sweet chili sauce.
1. To make the peanut sauce, in a small pot over medium heat sauté garlic in oil until fragrant and golden brown (1-2 mins) then add the water, hoisin sauce, and peanut butter; whisk to combine and turn the heat to medium-high and cook until the mixture reaches a low boil, then immediately turn off the heat and add the chili garlic sauce (the sauce will thicken as it cools); set aside.
2. Bring a pot of water to a boil; add the shrimp and cook ~2 minutes until shrimp are pink with opaque white flesh then place in an ice bath for 5 mins; slice each shrimp in half down the middle with a paring knife to create 2 thinner flatter shrimp pieces.
3. Fill up a large bowl (or pie dish) with water and place 2 damp paper towels on a cutting board; soak the rice paper wrapper in water for ~15 seconds (don't leave it in too long bc it will continue to soften as you work) and place on the paper towel.
4. Place a piece of lettuce (tear it if needed.. it should be about the length of 3 shrimp placed next to each other) in the bottom third of the rice paper sheet; on top of the lettuce, add the scallion, basil, mint, bean sprouts, cucumber, carrot, and avocado; roll the rice paper up and over the veggies, then place 3 slices of shrimp with the pink side facing down above the veggies; fold in the sides of the rice paper and then continue rolling shut.
5. Serve with peanut sauce (sprinkle some chopped peanuts on the sauce) and enjoy!
