Shrimp & Crab Summer Rolls with Peanut Sauce

• doses: Makes about 15 rolls
• tempo ativo: 30 minutes
• tempo total: 30 minutes

Ingredientes

15 rice paper rolls

1 head of romaine lettuce, chopped

1 medium carrot, julienne

1/2 large English cucumber, cut into sticks

1/2 bunch cilantro

300g imitation crab

1/2 lb raw shrimp, tail off

Optional: rice noodles cooked per package directions

Peanut sauce:

1/2 cup peanut butter

1 ½ tbs brown sugar

1 tsp rice vinegar

2 tbs soy sauce

1 tsp sriracha

1 garlic clove, grated

1/4 cup water

Optional: crushed peanuts for topping

Instruções

Start by prepping all your veggies. Chop the lettuce, julienne the carrot, cut the cucumber into sticks and pull the cilantro leaves off the stem.

To prep the shrimp, bring a pot of water to a boil. Add in the shrimp and cook for 2 minutes. Then immediately transfer them to an ice bath. After 1-2 mins, transfer to some paper towel to drain. Then slice them in half horizontally (optional).

Dip the rice paper into water for only 2 seconds to fully submerge, then lay flat on a plate. It will still feel a bit hard but don’t worry, it’ll soften.

Layer some chopped lettuce, cucumber, carrots, and cilantro and optional rice noodles. Then in front of the veggies, NOT on top of, place 2-3 pieces of crab and, then a few pieces of the shrimp also in front of the crab and not on top. Fold over the sides of the rice paper, then gently roll it up to seal.

Place the finished rolls into a plate or tray but try not to have them touching each-other as they will stick and rip.

For the peanut dipping sauce, mix all the ingredients together (it’ll look like it’s not going to come together, but keep mixing). Dip the summer rolls into the peanut sauce and enjoy!