Grilled Shrimp Spring Rolls with Peanut Sauce
During the summer month, I avoid the kitchen at all costs. Turning on the stovetop or oven is just not an option. My solution is simple.
Either never host a party or enjoy the weather by grilling outside with friends and family. Grilling is so easy and despite popular belief, can produce some fancy bites.
We love shrimp for this very purpose. Enjoy the summer heat by combining grilled shrimp with fresh veggies and fruit wrapped into a spring/summer roll and you have got yourself a fancy winning combo.
For the Shrimp:
1 pound, peeled and deveined gulf shrimp
2/3 cup coconut milk
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
Sprinkle the shrimp with salt and pepper. In a large bowl combine the remaining ingredients and pour over shrimp. Let marinade for at least 3 hours, stirring occasionally. Once the shrimp has been infused with flavor, place them on the grill. Cook shrimp until just opaque, usually for 2 to 4 minutes on each side. You can allow your guests to “build their own” roll with the pre-cut and prepared filling options; it decreases your cooking time and allows for a custom rolls and a fun atmosphere.
For the Roll:
12 rice paper wrappers
2 mango, peeled and sliced into matchsticks
2 bunch of bibb lettuce or rainbow chard leaves
2 seedless cucumbers, peeled and chopped
1 avocado, peeled, pitted and chopped
1 bunch of cilantro
1 bunch of mint
1 bunch of Thai basil
Wash and cut appropriate filling options. For the rice paper:
1. Fill a shallow dish a little larger than your rice paper wraps with room temperature water.
2. Place one wrap in the water for about one minute or until it becomes soft enough to fold over (and chew).
3. Move your softened wrap onto a dry surface and fill it with any ingredients you like!
4. Fold the top half of the wrap over the fillings. Then fold in both sides. Lastly, fold the bottom up to seal. If your wrap rips you can simply wrap up the whole spring roll in another sheet of soaked rice paper. Just put the completed roll in the middle of a second wrap and repeat the previous instructions. I like to use double wraps for rolls with extra fillings.
For Almond Butter Dipping sauce:
1/3 cup organic almond butter
1 small clove garlic, minced
2 tsp. tamari soy sauce
1 Tbsp. honey
juice of 1 lime
1/2 inch fresh ginger, peeled + rough chopped
1-2 tsp sriracha
1 tbsp rice vinegar
small scoop of coconut oil
small splash of toasted sesame oil
Simply blend together all the ingredients until you reach a smooth liquid consistency. Feel free to add water or even grapeseed oil if the sauce is too thick.
Don't keep this recipe under wraps. Share it with your friends and family!