Shrimp Spring Rolls With Peanut Sauce

(as found on


1 pound (21/25 count) fresh shrimp, shelled and deveined
1 tablespoon sesame oil
1 tablespoon chopped fresh ginger
1 clove garlic, finely minced
1 tablespoon light soy sauce (use tamari, if gluten free)
1 teaspoon rice wine vinegar
1/2 teaspoon honey

Spring Rolls
12 rice paper wrappers
1/2 cup fresh basil leaves
1/2 cup fresh cilantro leaves
1 1/3 cups shredded red cabbage (about a quarter of a small head of cabbage)
1 large red bell pepper, thinly sliced
Pickled carrots and cucumber
6 large strawberries, sliced

Peanut Sauce
1/4 cup creamy peanut butter
1/4 cup full-fat coconut milk (from the can)
1 tablespoon rice vinegar
1 tablespoon light soy sauce
1/2 tablespoon lime juice
1/2 tablespoon honey
1 teaspoon sesame oil


PREPARE THE SHRIMP: Heat 1 tablespoon sesame oil over medium heat. Add the ginger and garlic and let them cook for about 2 minutes. Add the shrimp and cook each side for 2 to 3 minutes. The shrimp will be done when it looks orange and the shrimp has started curling inward. While the shrimp is cooking, stir the soy sauce, rice wine vinegar, and honey. Drizzle this sauce over cooked shrimp. Let the shrimp cool for at least 20 minutes.

PREPARE THE SPRING ROLLS: Fill a bowl with lukewarm to warm water. Dip a sheet of rice paper wrapper and wet it entirely. The wrapper doesn’t have to be completely soft, just moist. It will continue to soften as you add more ingredients to it. Place the wrapper on a flat surface. Fill the wrapper with shrimp, a slice of strawberry, all the vegetables, 2 to 3 basil leaves, and a few cilantro leaves. Fold the lower half of the wrapper over the filling. Fold in the left and right sides toward the center. Continue rolling everything like you would a burrito. The spring rolls should seal nicely.

PREPARE THE DIPPING SAUCE: In a small bowl, mix all the peanut sauce ingredients until well incorporated.

Serve immediately and refrigerate leftovers.