Wraps & Sandwiches

Shrimp Spring Rolls with Bowery Crispy Leaf and Peanut Dipping Sauce

Prep: 10 minutes | Cook: 20 minutes Serves 4-6

Let your creativity shine while making your very own spring rolls! Once assembled, dip the rolls in homemade peanut sauce for the perfect crunchy and creamy balance. These make a great snack, meal or party appetizer.   

Ingredients
  • 1 carrot cut into thin strips (julienne)
  • 1 cucumber cut into thin strips (julienne)
  • 1-2 cups chopped red cabbage
  • 1/2 thinly sliced red onion
  • 1/3 cup balsamic vinegar
  • 1/3 white vinegar
  • 1/2 cup peanut butter
  • 1/4 cup soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons chili sauce
  • 1 lime + zest
  • 1 teaspoon sesame oil
  • 1 tablespoons grated ginger
  • 2 tablespoons black pepper
  • 1 tablespoon fish sauce (optional)
  • Water + 2 tablespoons salt
  • 1 pack vermicelli rice noodles (~8oz)
  • 8 large cooked shrimp, peeled and deveined, cut in half
  • 8 rice wrappers (8.5 inch diameter)
  • 12-14 leaves of Bowery Basil
  • 3 tablespoons chopped fresh mint leaves
  • 3 tablespoons chopped Bowery Cilantro
  • Bowery Crispy Leaf, 4.5 oz
Make it Vegan
To make this dish vegan, substitute the shrimp with diced, extra firm tofu and use soy sauce in lieu of fish sauce.
Recipe Preparation
  1. Prepare vegetables, and place into separate bowls so that it’s easy to assemble the rolls.
  2. In a small pot, on medium heat stir together the sauce ingredients: balsamic vinegar, white vinegar, peanut butter, soy sauce, sugar, chili sauce, lime + zest, sesame oil, grated ginger, black pepper, fish sauce (optional), water and salt. Stir until smooth then let simmer for 5 mins.
  3. Meanwhile, boil rice noodles according to package instructions. Drain, and rinse in cold water then set aside.
  4. Add salt to the water and boil shrimp in salty water for 3-4 minutes. Remove and transfer to a bowl of ice water, then pat dry and cut in half.
  5. Add water to a dish large enough for the rice wrappers to fit into, then place one wrapper into the water and let soak for a few seconds.
  6. On 1/3 of the rice wrapper, stack your ingredients in the following order: veggies then herbs then cooked noodles. Roll the wrapper like a burrito 2/3 of the way, then lay 2-3 pieces of shrimp in the wrapper, squeeze a little fresh lemon juice on the shrimp and finish rolling. Repeat for all rolls.