VALERIE ZWEIG

Summer Rolls with Peanut-Coconut Dipping Sauce

This is a light and delicious summer meal.  We use our Coconut Ginger Cookstix to add coconutty creaminess to the peanut dipping sauce. Rolling the summer rolls takes practice, so make this often with different veggies and filling ingredients!  

Difficulty

Time

45 min

Servings

8-10 rolls

Summer Rolls with Peanut-Coconut Dipping Sauce
Summer Rolls with Peanut-Coconut Dipping Sauce
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Ingredients

For the Rolls
8 oz shrimp, pre-cooked and shells removed, sliced in half
½ cup red cabbage, shredded
1 medium carrot, peeled and sliced lengthwise on the mandoline
2 persian cucumber, thinly sliced on a mandoline
1 medium jalapeño, seeds removed, thinly sliced
½ mango, peeled and thinly sliced
¼ cup cilantro, sprigs
¼ cup mint
¼ cup basil leaves
8-10 sheets rice paper 

For the Dressing:
2 tablespoons peanut butter
1 Coconut Ginger Cookstix
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
2 teaspoons honey
1 tablespoon sesame oil
1 clove garlic, minced
1 tablespoon water

Preparation

Make the Sauce:  Combine all ingredients except water in a small bowl.  Whisk to combine and add water to get to a creamy consistency. Reserve.

Make the Spring Rolls:  Arrange all your prepared ingredients.  Fill a wide bowl with a few inches of warm water.  Place a rice paper round in the water and let rest 15-20 seconds or until soft and pliable. Arrange ingredients in the center of the rice paper  round.   Fold the long side over the ingredients, then fold the short edges in and then tightly roll up.  Repeat with remaining Spring rolls. Enjoy with the sauce!

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