Shrimp Spring Rolls


  • 12 large shrimp, uncooked
  • 4 rice paper
  • 3 garlic cloves, minced
  • 1 tbsp ginger, finely chopped
  • 1 tsp sesame seeds
  • 1/2 tsp sea salt
  • 1 tbsp soy sauce
  • 2 tbsp sesame oil
  • 2 limes, juiced
  • 1 tsp raw agave
  • 1 small carrot, grated
  • 1 handful fresh basil, chopped
  • 1 handful fresh cilantro, chopped
  • 1/3 cup crunchy peanut butter (organic)
  • 1 tbsp warm water


  1. Peel shrimp, soak in with warm water, rinse and pat dry with paper towel
  2. Place shrimp in medium size bowl. Add garlic, ginger, sesame seeds, salt, soy sauce, sesame oil, lime and agave. Set aside in fridge covered marinating while you prepare the other ingredients
  3. Grate carrot. Chop basil and cilantro. Set aside
  4. Scoop peanut butter into a separate mixing bowl, adding water and mix until smooth and moist

For Rolls

  1. In large bowl, fill it with warm water. Gently dip each rice paper wrapper in warm water for approx 20 seconds. Don’t over soak the rice paper – just until it starts to soften. Place rice paper on plate, or working surface. As rice paper begins to absorb the water and become more soft and pliable (10-30 seconds, depending on wrappers and water temp.), begin to add the fillings
  2. On the 1/3 section of the rice paper wrapper closest to you, start layering your fillings of shrimp, carrots and herbs
  3. Roll the wrapper over the fillings away from you, tucking and rolling the wrapper with your fingers, making sure all the fillings remain right and round within the rice paper wrapper

Yield: 2-4


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