Paleo Shrimp Spring Rolls with Almond Butter Dipping Sauce

Ingredients

• 1 lb Shrimp
• 12 Rice paper wrappers
• 1 medium Carrot
• 1 medium Cucumber
• 1 medium Avocado
• 0.25 cup Fresh mint
• 0.25 cup Fresh basil
• 0.25 cup Almond butter
• 2 tbsp Coconut aminos
• 1 tbsp Lime juice
• 1 tsp Ginger
• 1 clove Garlic
• 2 tbsp Water

Instructions

1. 1Place the 1 lb Shrimp in a pot with enough water to cover. Bring to a boil over high heat, then reduce heat to medium and cook for 3-5 minutes, or until the shrimp are pink and opaque. Drain the shrimp and let them cool completely. Once cool, slice the 1 lb Shrimp in half lengthwise.
2. 2Prepare your vegetables: Julienne the 1 medium Carrot into thin matchsticks. Julienne the 1 medium Cucumber into thin matchsticks. Slice the 1 medium Avocado into thin slices.
3. 3Prepare the rice paper wrappers: Fill a shallow dish with warm water. Dip one of the 12 Rice paper wrappers into the warm water for about 20-30 seconds, or until it is soft and pliable. Lay the softened wrapper flat on a clean, damp surface.
4. 4Assemble the spring rolls: Arrange a portion of the halved shrimp, julienned carrot, julienned cucumber, sliced avocado, 0.25 cup fresh mint, and 0.25 cup fresh basil in the center of the softened rice paper wrapper. Be careful not to overfill.
5. 5Fold and roll the spring rolls: Fold the bottom edge of the wrapper up over the filling. Then, fold in the sides. Tightly roll the wrapper away from you to create a neat spring roll. Repeat steps 3-5 with the remaining 11 rice paper wrappers and filling ingredients.
6. 6Make the dipping sauce: In a small bowl, combine the 0.25 cup almond butter, 2 tbsp coconut aminos, 1 tbsp lime juice, 1 tsp ginger, 1 clove garlic (minced), and 2 tbsp water. Whisk everything together until the sauce is smooth and creamy.
7. 7Serve the spring rolls immediately with the almond butter dipping sauce.

Substitutions

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