shrimp summer rolls with asian peanut sauce

Ingredients

• Servings: 4
• 1/4 pound medium shrimp - peeled and deveined
• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 1/4 cup shredded napa cabbage
• 2 tablespoons shredded carrot
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons teriyaki sauce
• 2 tablespoons fresh lime juice
• 4 (8 inch) round sheets rice paper
• 1/2 cup chunky peanut butter
• 2 tablespoons teriyaki sauce
• 2 tablespoons sesame oil
• 2 tablespoons hot sauce
• 3 cloves garlic, minced
• salt and ground black pepper to taste
• 1 tablespoon grated fresh ginger

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 25 mins


• preheat an outdoor grill or grill pan for medium-high heat.
• place the shrimp in a bowl and toss with olive oil and salt and black pepper.
• grill the shrimp on the preheated grill until opaque, 2 minutes per side. remove from the grill and set aside.
• combine the cabbage, carrot, garlic, 1 tablespoon ginger, teriyaki sauce, and lime juice in a bowl, stir well.
• working with one at a time, wet rice paper with water and lay out on a clean surface. place a quarter of the cabbage mixture in the center of the paper, top with a quarter of the shrimp. shape the filling into a log shape and roll the rice paper around the filling, tucking the ends in as you go. repeat with the remaining rice papers.
• whisk together the peanut butter, teriyaki sauce, sesame oil, hot sauce, garlic, 1 tablespoon ginger, salt and pepper. slice the rolls in half on an angle, and serve with the peanut sauce on the side.