Shrimp Summer Rolls

Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 8 rolls

For the Shrimp

• 1 lb wild shrimp

• ½ tsp olive or avocado oil

• Salt and pepper, to taste

• ½ tbsp garlic powder

• 1 tbsp sweet paprika

• ½ tbsp oregano

• ½ tbsp chili flakes

• ¼ tsp cayenne pepper

For the Rolls

• 8 rice paper sheets (find these at Whole Foods or any international/Asian market)

• Thinly shredded iceberg lettuce

• Large handful of fresh basil and mint (cilantro works too, if you prefer)

• 1 red bell pepper, thinly sliced

• 2 Persian cucumbers, thinly sliced

• ½ red onion, thinly sliced

• 1 large avocado, thinly sliced

For the Spicy Peanut Sauce (optional)

• 4 tbsp peanut butter

• 2 tbsp sriracha

• 1.5 tbsp tamari or soy sauce

• 3-4 tbsp water, to thin it out

1. Season the shrimp with the oil, salt, pepper, garlic powder, paprika, oregano, chili flakes, and cayenne. Mix well so everything’s evenly coated.

2. Bring a pan to medium heat, spray with a touch of oil, and cook the shrimp for 60-90 seconds per side. Don’t overcook the shrimp, it goes fast.

3. Dip a sheet of rice paper in warm water with a quick dunk, just enough to soften it.

4. Add your lettuce, veggies, and herbs, leaving space on the edges so you can fold it up.

5. Fold the bottom of the rice paper up, pull it tight, and tuck it in.

6. Add 2-3 thin avocado slices and 3-5 pieces of shrimp.

7. Fold in the sides, then roll tight, mini burrito-style.

8. Repeat until you’ve used up your ingredients. This makes about 8 rolls depending on how much you fill them.

9. If making the peanut sauce, whisk together the peanut butter, sriracha, tamari, and water until smooth. Serve alongside the rolls, or with plain soy sauce or tamari for dipping.