Spring Rolls

with Dipping Sauce

Crunchy fresh vegetables and shrimp rolled into rice paper make a cool, refreshing appetizer or side. Dip into the sweet nutty sauce for a delicious meld of flavors that will set your taste buds up for the main course.

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  • Prep Time:
    30 min
  • Cook Time:
    5 min
  • Ready In:
    35 min
  • Serves:
    16

Ingredients:

  1. 1 Tbsp. sesame oil
  2. 8 cloves garlic, minced
  3. 1 bunch cilantro leaves
  4. 6 green onions
  5. 1⁄2 head Napa cabbage, cut into pieces
  6. 4 carrots, peeled
  7. 2 cups cooked bay shrimp/salad shrimp
  8. 1 Tbsp. soy sauce
  9. 1 tsp. salt and pepper to taste
  10. 16 spring roll wrappers
  11. 8 romaine leaves, ribs removed

Dipping Sauce:

  1. 1⁄4 cup white wine vinegar
  2. 1⁄4 cup soy sauce
  3. 1 Tbsp. Honey
  4. 2 tsp. granulated sugar
  5. 1 tsp. minced ginger
  6. 1 clove garlic, minced
  7. 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.

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.