Shrimp Spring Rolls with Peanut-Free Dipping Sauce

Ingredients

• 12 wrappers Rice Paper Wrappers
• 1 lb Cooked Shrimp
• 1 cup Carrots
• 1 cup Cucumber
• 1/4 cup Mint Leaves
• 1/4 cup Cilantro Leaves
• 4 oz Rice Noodles
• 2 tbsp Sunflower Seed Butter
• 1 tbsp Coconut Aminos
• 1 tbsp Rice Vinegar
• 1 tsp Maple Syrup
• 1/2 tsp Sesame Oil
• 1 clove Garlic

Instructions

1. 1Prepare the ingredients: Cut the 1 lb Cooked Shrimp into 1/2-inch pieces. Thinly slice the 1 cup Carrots into 2-inch long matchsticks. Thinly slice the 1 cup Cucumber into 2-inch long matchsticks. Have the 1/4 cup Mint Leaves and 1/4 cup Cilantro Leaves ready.
2. 2Cook the 4 oz Rice Noodles: Bring 4 cups of water to a boil in a 2-quart saucepan over high heat (212°F / 100°C). Add the 4 oz Rice Noodles to the boiling water and cook for 3-5 minutes, or until the noodles are tender but still slightly firm to the bite. Drain the noodles in a colander, then rinse them thoroughly under cold running water for 30 seconds to stop the cooking and prevent sticking; drain them very well and set aside.
3. 3Make the dipping sauce: Peel and finely mince the 1 clove Garlic. In a small bowl, whisk together the 2 tbsp Sunflower Seed Butter, 1 tbsp Coconut Aminos, 1 tbsp Rice Vinegar, 1 tsp Maple Syrup, 1/2 tsp Sesame Oil, and the minced 1 clove Garlic until the mixture is smooth and well combined. Set the sauce aside.
4. 4Prepare for assembly: Fill a shallow dish, such as a pie plate, with warm tap water. Dampen a clean cutting board or work surface with a wet cloth; this will help prevent the wrappers from sticking.
5. 5Assemble the first spring roll: Dip one of the 12 Rice Paper Wrappers into the warm water for 15-20 seconds, or until it feels soft and pliable but not overly sticky. Carefully lay the softened wrapper flat on the damp work surface. Arrange a small portion of the 1 lb Cooked Shrimp, 1 cup Carrots, 1 cup Cucumber, a few sprigs of 1/4 cup Mint Leaves, a few sprigs of 1/4 cup Cilantro Leaves, and some of the 4 oz Rice Noodles horizontally across the center of the wrapper, leaving about 1 inch of space free on the left and right sides.
6. 6Fold the spring roll: Fold the bottom edge of the wrapper up and over the filling, tucking it in tightly. Next, fold the left side of the wrapper and then the right side of the wrapper in towards the center, covering the ends of the filling. Finally, tightly roll the wrapper up from the bottom towards the top to completely enclose the filling, creating a firm spring roll.
7. 7Complete remaining spring rolls and serve: Repeat steps 5 and 6 with the remaining 11 Rice Paper Wrappers and the rest of the prepared filling ingredients until all spring rolls are assembled. Serve the finished spring rolls immediately with the prepared dipping sauce.

Substitutions

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