SPRING ROLLS WITH CASHEW SAUCE | SHRIMP | ASIAN COOKING
Here's a different take on the ordinary. Pair your shrimp spring rolls with cashew sauce instead of peanut sauce. Super fun to make and eat.
Ingredients
- FOR THE ROLLS:
- 10 to 12 (16-20 count)
- 8 sheets rice paper
- 1 can coconut milk
- kosher salt
- 1 cup water
- 1/2 package vermicelli rice noodles
- 1/2 cup matchstick carrots
- 1/2 cup clover sprouts
- 1 large jalapeno, thinly sliced
- 1/2 cup red cabbage, thinly sliced
- 24 fresh spinach leaves
- FOR THE THAI CASHEW SAUCE:
- 1/2 cup Trader Joe's Cashew Butter
- 2 garlic cloves, grated
- 2 teaspoon ginger, grated or tube
- 2 teaspoon chili garlic sauce
- 1 teaspoon brown sugar
- 1 tablespoon rice wine vinegar
- 2 tablespoons soy sauce
- juice and zest of one lime
- 1 to 2 tablespoons water
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