Spring Rolls with Peanut Dipping Sauce

 

• 12 precooked shrimp
• ▢1 bunch fresh asparagus
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• ▢4 green onions sliced
• ▢1 carrot julienned finely
• ▢1/2 bunch cilantro
• ▢4 rice spring roll wrappers

for the sauce-

• ▢2 tablespoons smooth creamy peanut butter
• ▢1/2 tablespoon brown sugar
• ▢1/8 teaspoon ginger
• ▢1 clove garlic finely minced
• ▢2 tablespoons hoisin sauce
• ▢2 tablespoons hot water
• ▢cayenne pepper, to taste

• For the sauce, mix all ingredients together until smooth in consistency. If the hot water doesn’t dissolve the sugar or create a smooth sauce, microwave 30 seconds. Set aside.
• Cut off the bottom woody ends of the asparagus. Cut the remaining asparagus in half. Use the asparagus top half for this recipe and save the bottom halves for another recipe. 
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• To assemble spring rolls, place one spring roll wrapper into very warm water until it softens up. Remove and place onto work surface. Stack up shrimp, asparagus, green onions, carrot and cilantro on the bottom half of the wrapper. Fold up tightly, burrito-style and place on serving platter. Repeat until all wrappers have been filled.
•  Pour peanut sauce into serving dish and place along side spring rolls. Serve cold.

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