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Shrimp Spring Rolls with Peanut Sauce

Lisa Lin
  • 38 minutes
  • Serves 10 to 12

INGREDIENTS

1 lb

21/25 count shrimp

1

(140g) shredded red cabbage

1/2 cup

Basil, fresh leaves

1/2 cup

Cilantro, fresh leaves

1 clove

Garlic

1 tbsp

Ginger, fresh

1

Pickled carrots and cucumber

1

Red bell pepper, large

6

Strawberries, large

1/4 cup

Coconut milk, full-fat

2 tsp

Honey

1/2 tbsp

Lime juice

1/4 cup

Peanut butter, creamy

2 tbsp

Soy sauce, light

1 tbsp

Rice vinegar

1 tsp

Rice wine vinegar

1 1/3 tbsp

Sesame oil

12

22cm rice paper wrappers