Shrimp and Vegetable Spring Rolls (Peanut-Free)

Ingredients

• 1 lb 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
• 4 oz 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

Instructions

1. 1Prepare the dipping sauce: In a small bowl, whisk together sunflower seed butter, soy sauce, lime juice, honey, garlic, and water.
2. 2Fill a shallow dish with warm water.
3. 3Soak one rice paper wrapper at a time in the warm water for a few seconds, until pliable.
4. 4Lay the wrapper flat on a clean surface.
5. 5Arrange shrimp, carrots, cucumber, bell pepper, mint, cilantro, and rice noodles in the center of the wrapper.
6. 6Fold the sides of the wrapper inward, then roll tightly from the bottom up.
7. 7Repeat with remaining wrappers and filling.
8. 8Serve immediately with the sunflower seed dipping sauce.

Substitutions

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