Shrimp Spring Rolls

Make these Shrimp Spring Rolls and sauce if you're looking for a big hit. A healthy seafood and vegetable appetizer that is easy to make. So yummy for a light dish this spring season!


12 oz of Wixter American Shrimp
10 Rice Paper Wraps 
10 Small Bib Lettuce Leaves
1 Cup of Purple Cabbage (thinly shredded)
1 Cup of Carrots (julienne)
1 Avocado (sliced) 
20 Leaves of Fresh Mint Leaves 
20 Leaves of Fresh Basil Leaves 
20 Sprigs of Fresh Cilantro 

1/2 Cup of Coconut Aminos 
1/4 Cup of Creamy Peanut Butter 
1/4 Cup of Water 
1 Tablespoon of Rice Wine Vinegar 


STEP 1: Whisk  together the peanut sauce ingredients until smooth and set aside.
STEP 2: In a large saucepan bring 6 cups of water to a simmer 
STEP 3: Add the shrimp and simmer for 2 minutes. Strain and place on paper towel to dry. 
STEP 4: When the shrimp have cooled, slice them in half so that they lay flat. (optional) 
STEP 5: Fill a pie pan or large bowl with water that is big enough for the rice paper rounds to fit. 
STEP 6: Submerge a rice paper round for 10-15 seconds flipping over once and then lay flat on a cutting board. The rice paper will still be a bit stiff but it will continue to soften as you roll. 
STEP 7: Place the lettuce on the bottom third of your rice paper and then layer 1 tablespoon each of the cabbage and carrots. Lay one slice of avocado and then layer two pieces each of the herbs. Top with three shrimp pieces. 
STEP 8: Carefully, tightly roll the paper away from you and fold the sides in an envelope pattern until it’s closed completely. 
 STEP 9: Repeat with remaining wrappers. Eat immediately. Serve with peanut dipping sauce.