Spring Rolls with Dipping Sauce
Rated 5.0 stars by 1 users
Servings
16
Prep Time
30 minutes
Cook Time
5 minutes
Ingredients
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1 Tbsp. sesame oil
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8 cloves garlic, minced
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1 bunch cilantro leaves
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6 green onions
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1⁄2 head Napa cabbage, cut into pieces
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4 carrots, peeled
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2 cups cooked bay shrimp/salad shrimp
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1 Tbsp. soy sauce
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1 tsp. salt and pepper to taste
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16 spring roll wrappers
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8 romaine leaves, ribs removed
Dipping Sauce:
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1⁄4 cup white wine vinegar
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1⁄4 cup soy sauce
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1 Tbsp. Honey
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2 tsp. granulated sugar
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1 tsp. minced ginger
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1 clove garlic, minced
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1⁄2 tsp. red pepper flakes
Directions
Heat 1 Tbsp. oil in small skillet on medium-high. Add garlic; cook 1 minute or until just brown.
Shred cabbage, carrots and green onions into food processor work bowl using the Shredding Disk. Stir in cilantro. Transfer mixture to a large mixing bowl; add shrimp, garlic, soy sauce, salt and pepper. Toss to combine. To assemble, follow directions on spring roll package for soaking and filling wrappers.
Place half of a romaine leaf on each wrapper; top with 3 Tbsp. filling. Roll up burrito style, folding in sides of wrapper as you roll. Repeat for each spring roll. Refrigerate.
Dipping Sauce:
Mix all sauce ingredients in medium bowl until sugar and honey are dissolved. Refrigerate until ready to serve.
Recipe Note
Extra Special
Chop 1/4 c. Spanish peanuts until fine, pulsing about 10 times in the Mini Chopper. Add ground peanuts to dipping sauce for that traditional peanut flavor.