Servings: 8
Ingredients
Spring Rolls
- 8 (8-inch diameter) sheets rice paper
- 1 head of butter lettuce, individual leaves pulled
- 1 red bell pepper, cut into 2-inch strips
- 3 carrots, peeled and cut into 2-inch strips
- 1 English cucumber, cut into 2-inch strips
- 2 cups purple cabbage, shredded
- 4 scallions, diced
- 1 cup cilantro sprigs
- 1/2 cup mint leaves, roughly chopped
- 16 small cooked shrimp
Peanut Sauce
- 3/4 cup coconut milk canned
- 2 tablespoons curry red
- 1/3 cup peanut butter
- 1 teaspoon soy sauce
- 1 tablespoon apple cider vinegar
- 1/4 cup brown sugar packed
- 1/4 cup water
Sweet and Spicy Sauce
- 1/4 cup rice vinegar
- 1/2 cup + 1 tablespoon water
- 1/4 cup sugar
- 2 cloves garlic, minced
- 1 teaspoon soy sauce
- 1 tablespoon red pepper flakes
- 2 teaspoons cornstarch
Instructions
Spring Rolls
- Fill a plate with a 1/4 inch of cold water.
- One at a time, dip each sheet of rice paper for about 90 seconds. The paper should be pliable but not too soft.
- Place the rice paper on a clean work surface then add a butter lettuce leaf, a few red bell peppers, carrots, and cucumber. Add some purple cabbage, scallions, cilantro, and mint.
- Roll the bottom of the rice paper roll up and over the vegetables. Tuck the vegetables tightly. Lay two shrimp above the rolled vegetables in the rice paper.
- Fold the left and right sides in and then roll the remainder of the rice paper up until completely closed in.
- Repeat the filling and rolling process with the remaining sheets of rice paper.
- Option to serve with the peanut sauce, sweet and spicy, or both!
Peanut Sauce
- Shake the can of coconut milk.
- Add all the ingredients, except water, to a pot and cook over medium heat.
- Stir as you cook until the sugar is dissolved and everything is heated through.
- Taste and add more red curry paste if you prefer to increase the heat.
Sweet and Spicy Sauce
- In a saucepan, combine the vinegar, 1/2 cup water, sugar, garlic, soy sauce, and red pepper flakes.
- Cook over medium heat and stir well to dissolve the sugar.
- In a small bowl with a fork, whisk together the 1 tablespoon water and 2 teaspoons cornstarch.
- Drizzle into the pan and continue to cook until the sauce thickens and coats the back of a spoon well. Remove from heat.
Thanks to the original recipe for inspirations found here and here.
The Entertaining Addict 
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