Thai Shrimp Rolls with Sweet Chili Peanut Sauce - Patricia Bannan, MS, RDN
These Thai shrimp rolls are a simple appetizer or light meal that you can enjoy any time of year with a boost of protein.
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Cooking tools:
- Blender
- Cutting board
- Chef's knife
- Serving bowl
- Mixing bowl
- Airtight container
- Serving platter
- Parchment paper
- Kitchen towel
- Refrigerator
- Measuring cup
- Measuring spoon
Ingredients
- 1/4 cup creamy peanut butter
- 8 Medjool dates, pitted
- 3 tablespoons reduced sodium soy sauce
- 1 medium clove garlic
- 1 teaspoon sriracha, or other hot chili sauce (optional)
- 3/4 cup water
- 3/4 pound frozen medium cooked shrimp, thawed and tails removed
- 3 cups spring mix lettuce
- 1 bunch fresh mint or cilantro, roughly chopped
- 2 medium carrots, cut into 4-inch matchsticks
- 1/8 head red cabbage, thinly sliced
- 2 small ripe avocados, sliced
- 1 medium cucumber, cut into 4-inch matchsticks
- 16 (6-inch) spring roll wrappers
- 1/4 cup chopped peanuts, finely chopped
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