Spring Rolls - Urban Meadow®
Prep Time
20 minutes
Cook Time
Total Time
20 minutes
Yields
6
Directions
- In a large bowl of warm water, wet rice paper for 10-15 seconds and transfer to a work surface
- Place with your shrimp and your choice of vegetables towards the bottom of each wrapper
- Carefully bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until the top of the sheet is reached. Repeat with remaining wrappers and filling
- To make the peanut sauce, whisk together peanut butter, rice wine vinegar, soy sauce, garlic, ginger, chili paste, lime juice & brown sugar in a small bowl
- Serve immediately & enjoy!
Ingredients
- 2 ounces ea rice vermicelli noodles
- 15 ea large shrimp, cooked & cooled
- 1 cup ea shredded cabbage
- 2 ea persian cucumbers, cut into matchsticks
- 2 ea medium carrots, cut into matchsticks
- 1 ea red bell pepper, thinly sliced
- 1 ea avocado, thinly sliced
- 1 ea jalapeño pepper, seeded & thinly sliced
- 3/4 cup ea chopped fresh cilantro leaves
- 1/2 cup ea Urban Meadow® Crunchy Peanut Butter
- 2 tablespoons ea rice wine vinegar
- 2 tablespoons ea Urban Meadow® Soy Sauce
- 2 cloves ea minced garlic
- 1 teaspoon ea minced ginger
- 1 tablespoon ea chili paste
- 1 tablespoon ea lime juice
- 1 tablespoon ea brown Sugar