- 24 large cocktail shrimp, peeled and halved lengthwise (132 grams)
- 8 spring roll rice paper wrappers
- 8-12 iceburg or other sturdy lettuce leaves
- 3/4 cup cucumber, julienned (80 grams)
- 3/4 cup carrots, julienned (92 grams)
- 3/4 cup red cabbage, shredded (50 grams)
- 16 mint leaves, torn
- 16 basil leaves, torn
- 1 cherry pepper, stem and seeds removed, finely diced
- 1-2 stalks green onion, julienned or chopped
- 2 tbsp PB2 powdered peanut butter (13 grams)
- 1 1/2 tbsp Skippy Natural Creamy Peanut Butter (24 grams)
- 1 tbsp sriracha (0.5 oz)
- 1 tbsp low sodium soy sauce (0.5 oz)
- 1 tbsp hoisin sauce (0.5 oz)
- 1 tbsp lime juice (0.5 oz)
- 1 tbsp water (use more or less as needed)
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Whisk together all sauce ingredients until smooth. Set aside.
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Prepare all summer roll filling ingredients in easy to grab dishes.
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In a skillet, heat about 1 cup of water until it is hot, but not boiling. Wet a smooth cutting board or other smooth surface with some water, then dip one rice paper wrapper at a time in the hot water. Allow the wrapper to soften slightly until it is pliable, about 3-10 seconds (depending on the water temperature). Remove the wrapper to the wet cutting board for assembly.
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Arrange 3-4 shrimp halves to the wrapper in a line on the lower third of the wrapper.
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Place the center of a lettuce leaf just above the line of shrimp (the edge of the lettuce will overlap the shrimp), then layer remaining filling ingredients, being careful not to overfill the wrapper. Roll the summer roll (see notes for a video about technique).
Check out this video for an example of good rolling technique.
If meal prepping these summer rolls, a bit of lettuce or moist paper towel lining the bottom of your container will help prevent sticking and drying out.