by LAUREN SEPHTON (@BRIGHTMOMENTCO)

SHRIMP SPRING ROLLS 

Servings: 4

Prep time: 20 minutes

Cook time: 8 minutes

Total time: 28 minutes

Ingredients:

• 1 lb. Shrimp, small to medium-sized, peeled and deveined (thawed if frozen)
• 1 tbsp. Olive Oil
• ½ tsp. EACH: Salt & Black Pepper
• 8-10 Spring Roll Wrappers
• ½ large English Cucumber or 2 Baby Cucumbers, thinly sliced
• ½ small Red Cabbage, thinly sliced
• 3 Carrots, thinly sliced
• 1 Avocado, thinly sliced
• 1 cup Mustard Microgreens or Alfalfa Sprouts

For the Easy Peanut Butter Dipping Sauce:

• 1/3 cup Creamy Peanut Butter
• Juice of 1 Lime
• 2 tbsp. Maple Syrup
• 2 tbsp. Rice Vinegar
• 1 tbsp. Soy Sauce
• 1 tbsp. Sesame Oil, or Olive Oil
• ½ tsp. Chili Pepper Flakes, or Red Pepper Flakes
• Salt & Black Pepper, to taste

Instructions:

1. To make the sauce: Combine all ingredients into a small blender or food processor to pulse until smooth. Add ¼ cup water to thin out the sauce, or to taste. Season with salt and black pepper, as well. 
2. To make the spring rolls: Heat up a large skillet over medium high heat. Add the olive oil to heat up for 1 minute. Add the shrimp to cook 2-3 minutes on each side, until fully cooked. Set aside to cool. 
3. Prep your wrapping station by placing all the thinly sliced vegetables on a large plate. Place the cooked and cooled shrimp next to it. 
4. In a shallow bowl or large rimmed plate, add water to ¼” deep. 
5. Working on one spring roll at a time, dip the wrapper in the water to soften, about 20 seconds. Flip the wrapper to soften both sides. 
6. Place on a clean working surface to layer. Add 2-3 shrimps in a vertical row in the center, followed by a small amount of the thinly sliced vegetables and microgreens on top. 
7. Roll up tightly like a burrito. Place on a clean plate. Repeat with remaining spring roll wrappers. 
8. TIP: Stacking the spring rolls on top of each other may result in them sticking together. 
9. Enjoy with the peanut butter dipping sauce!