Easy Healthy Shrimp Rice Paper Spring Rolls

Hands down, one of my favorite Thai appetizers is a shrimp spring roll. I absolutely love the soft rice paper filled with delicious fresh veggies, vermicelli noodles, and shrimp dipped in the spicy peanut sauce. I could eat this every day. So, I decided to show you just how easy and tasty this snack can be! It is completely gluten and dairy free and involved NO cooking!

First, to make the sauce, add 2 heaping tablespoons of peanut butter. I like to use the crunchy kind but that is just personal preference. Then Add 1 tbsp of Soy sauce (Tamari if GF), 1 tsp of ginger paste and sesame oil, 1 tbsp of chili paste I like Samal Oelek, and 1 tsp at a time of hot water. Mix this together until it is the desired consistency. The hot water helps thin the sauce, so add it 1 tsp at a time until it is the right texture you want.

For the rolls, grate your carrots and chop cucumber, lettuce, purple cabbage, and avocado. For your vermicelli noodles, just cook according to the package in hot water. Then chill the noodles.

For your rice paper, gently soak in warm water until it becomes malleable. Lay it on a flat surface, and at the bottom of the paper, add your veggies and a spoonful of noodles.

Near the top of the paper, leaving a gap, add 3 cooked and chilled shrimp. You can get these at the supermarket in the seafood section! Like a burrito, roll the bottom portion then fold in the sides. Carefully roll all the way up. The shrimp will appear on the top of the roll! Dip in that peanut sauce and enjoy!