Shrimp and Vegetable Spring Rolls (Peanut-Free)
Fresh and vibrant spring rolls filled with shrimp, vegetables, and a flavorful sunflower seed dipping sauce. A light and refreshing dinner option.
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Ingredients
- about 450 g Large shrimp, cooked and peeled
- 12 wrappers Rice paper wrappers
- 1 cup Carrots, julienned
- 1 cup Cucumber, julienned
- 1 cup Bell pepper (any color), julienned
- 1/4 cup Mint leaves
- 1/4 cup Cilantro leaves
- about 113 g Rice noodles, cooked
- 1/4 cup Sunflower seed butter
- 2 tablespoons Soy sauce (tamari for gluten-free)
- 2 tablespoons Lime juice
- 1 tablespoon Honey
- 1 clove Garlic
- 2 tablespoons Water
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Prepare the dipping sauce: In a small bowl, whisk together sunflower seed butter, soy sauce, lime juice, honey, garlic, and water.
- 2Fill a shallow dish with warm water.
- 3Soak one rice paper wrapper at a time in the warm water for a few seconds, until pliable.
- 4Lay the wrapper flat on a clean surface.
- 5Arrange shrimp, carrots, cucumber, bell pepper, mint, cilantro, and rice noodles in the center of the wrapper.
- 6Fold the sides of the wrapper inward, then roll tightly from the bottom up.
- 7Repeat with remaining wrappers and filling.
- 8Serve immediately with the sunflower seed dipping sauce.
Substitutions
Peanut Butter → Sunflower Seed Butter
Provides similar richness and flavor to the dipping sauce without peanuts.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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