Rice Paper Spring Rolls with Peanut Sauce

Name: Rice Paper Spring Rolls with Peanut Sauce
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 8 sheets Rice paper; 200 g shrimp; 100 g carrots; 100 g cucumber; 50 g lettuce; 60 g peanut butter; 20 ml tamari; 15 ml lime juice

Fresh rice paper spring rolls filled with vegetables and shrimp, served with a creamy peanut sauce. A light and gluten-free breakfast or snack.

Total: 1 h 5 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 215
Protein: 14 g
Fat: 9 g
Carbs: 20 g

Ingredients

for 4 servings

Rice paper8 sheets
shrimp200 g
carrots100 g
cucumber100 g
lettuce50 g
peanut butter60 g
tamari20 ml
lime juice15 ml

Method

5 steps

Soak each rice paper sheet in warm water until pliable.
Place cooked shrimp, julienned carrots, cucumber strips, and lettuce leaves in the center of each sheet.
Fold the sides of the rice paper inward and roll tightly to enclose the filling.
Whisk together peanut butter, tamari, and lime juice in a small bowl to create the sauce.
Serve the spring rolls immediately with the prepared peanut sauce.