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Shrimp Salad Rolls with Peanut Dipping Sauce

Yields1 ServingTotal Time30 mins

Hot days call for cool dinners! Rice paper summer rolls are easy, fresh and delicious shrimp add light healthy protein and it’s even easier when you get ready to eat marinated shrimp from Sardo Foods! By: Sabrina Currie @wckitchengarden

Salad Rolls
 2 cups Cooked thin rice stick noodles (Cooked/soaked as per package directions0
 1 Package of Sardo Herb & Garlic Marinated Shrimps(sliced in half lengthwise )
 1 cup Carrot and/or cucumber cut into thin matchsticks
 1 cup Soft lettuce (leaf or butter) or bean sprouts Leave lettuce leaves whole for easier rolling
 1 cup Purple cabbage shredded
 ½ a bunch each fresh mint, cilantro and/or basil leaves picked off stems
 20 Rice paper wrappers (1 package) (Use 40 if making rolls with a double layer.)
Peanut Dipping Sauce
 ½ cup Peanut butter any smooth brand or type works
 ½ cup Soy sauce or GF Tamari Sauce
 ½ cup Sweet chili sauce
 1 tbsp Lime juice
 2 Garlic cloves, minced
 2 tsp Fresh ginger minced
 ¼ cup Vegetable oil
 2 tbsp Water
 1 tsp Sesame Oil
 13 tsp *Optional* Sambel Oelek to taste
Salad Rolls
1

Prepare vegetables, noodles, herbs and shrimp on a platter or cutting board.

2

Dip 1 rice paper wrapper in a bowl of warm water for 10 seconds, then place on a clean cutting board. For easier rolling, you can stack 2 soaked wrappers together before rolling.

3

Place a few pieces of shrimp at the end nearest to you. Top with some herbs, noodles and vegetables. Fold in the sides of the sheet, then roll up to enclose.

4

Repeat to making 20 rolls. Serve with peanut sauce.

Peanut Dipping Sauce
5

Combine first 6 ingredients in small food processor or blender and blend until smooth.

6

Then add oil, water and sambal oelek if using and further blend until emulsified.

7

Keep refrigerated until using. This can be made ahead up to 3 days and stirred before use.