Spring Roll With Crunchy Peanut Butter Sauce

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Prep time: 00:30 HR
Cook time: 00:00 HR


Serves: 2

This is a fun dish to serve when having a couple of friends over for dinner. There’s very little cooking (none if you buy pre-cooked shrimp). Just some fancy chopping and stirring up a bit of sauce. If you happen to have vegetarian or vegan friends, add a couple more vegetables, like bean sprouts and red cabbage, and they can make their spring rolls without any shrimp.


For the Asian-Inspired Peanut Butter Sauce:

  • Island Sun Crunchy Peanut Butter - 1/3 Cup
  • Water – 3 tbs
  • Honey – 2 tbs
  • Small Lime, Juiced - 1/2tbs
  • Gluten-Free Soy Sauce - 1 tbs
  • Rice Wine Vinegar – 1 tsp
  • Freshly Minced Ginger – 1 tsp
  • Crushed Red Pepper Flakes - 1/4 tsp

For the Spring Rolls:

  • Round Rice Paper - 8 Pieces
  • Cooked Shrimp - 16 (21-25 Or 16-20 Count)
  • Shredded Carrot -1 Cup
  • Sliced Cucumber, Peeled and Seeded - 1 Cup
  • Shredded Napa Cabbage - 1 Cup
  • Basil Leaves, Julienned - 16
  • Cilantro, Leaves Picked - 3-4 stalks


Make the Asian-Inspired Peanut Butter Sauce

Stir together the Old Fashioned Crunchy peanut butter, water, honey, lime juice, rice wine vinegar, ginger, and crushed red pepper flakes until combined. Serve at room temperature.

Make the Spring Rolls

Fill a bowl large enough to dip a piece of rice paper into with warm water. Soften according to the directions on the package.
Put two pieces of shrimp and your choice of vegetables in the centre of a piece of softened rice paper. Roll like a burrito.Dip into peanut butter sauce and enjoy!