Shrimp and Veggie Spring Rolls with fresh, colorful veggies and creamy peanut dipping sauce make the perfect easy Summer appetizer or main dish!
1 cucumber peeled, seeded, and thinly sliced
1 yellow bell pepper, stem and membranes removed, thinly sliced
1 red bell pepper, stem and membranes removed, thinly sliced
2 large carrots, peeled and thinly sliced
1/2 pound cooked small shrimp, peeled, deveined, and tails removed
1 bunch cilantro, roughly chopped
8-10 sheets of Asian rice paper
Peanut Dipping Sauce
4 tablespoons creamy peanut butter
3 tablespoons soy sauce
2 tablespoons water (as needed)
2 teaspoons brown sugar
1 teaspoon hot sauce (Asian chili sauce works great OR sub 1/4 teaspoon crushed red pepper flakes)
1/2 teaspoon garlic powder
On a clean, flat surface, lay one piece of rice paper (if using dehydrated, first soak in room temperature water for 10-15 seconds to rehydrate). In the center of the rice paper arrange sliced cucumbers, bell peppers, carrots, shrimp, and chopped cilantro.
Roll tightly (burrito-style) pinching the edges of the rice paper to seal. Use a sharp knife to slice each in half crosswise. Repeat with remaining rice paper, veggies, shrimp, and cilantro.
To make the peanut sauce, stir together peanut butter, soy sauce, garlic powder, brown sugar, hot sauce (or crushed red pepper flakes). Stir in 1-2 tablespoons water to thin as needed. Serve with spring rolls for dipping.