Low carb shrimp spring rolls made with beansprouts instead of vermicelli. Served with a homemade peanut dipping sauce. Includes a vegan modification option.
1. Place shrimp in boiling water and cook until shrimp are pink and water begins to simmer again (2-3 minutes); chill in an ice bath and then cut in half tail to tip (so the shrimp are thinner).
2. Soak the rice paper wrapper in room temperature water until pliable (~10 seconds, don't leave it in too long!) and then place it on a damp paper towel (this will prevent it from sticking).
3. Add 3 pieces of shrimp, lettuce, bean sprouts, cucumber, carrot, red pepper, mint and basil; rollup the top and bottom until half way, fold in the sides and continue rolling until shut.
4. Mix together the ingredients for the dipping sauce and enjoy!
Vegan Modification: Sub in avocado or pan fried tofu for shrimp - cut tofu in thin strips and pan fry over medium high heat with salt and pepper until golden brown.
