Shrimp Spring Rolls with Peanut Dipping Sauce

For Mother’s Day we had my parents over for a barbecue.  We went with an Asian theme for the day by having Korean barbecue ribs, which we wrapped in leaves of lettuce and served with chili sauce, a quinoa salad with a ginger dressing, and shrimp spring rolls with peanut sauce.

Wade made the meat with a recipe from Steve Rachlin’s Planet Barbecue.  That is a wonderful cookbook filled with barbecue recipes from all over the world.  It gets used a lot at our house in the summer.  The quinoa salad recipe is from Canning for a New Generation by Liana Kristoff.  The dressing is made with some home canned sushi ginger and the pickling liquid.  It pairs nicely with the cucumbers and tomatoes in the salad.  And it’s just cool to home can your own ginger.  It makes a nice project for the middle of winter when there isn’t much else around to can.  The spring rolls are our own creation using some vegetables we had on hand.  Wade made up the recipe for the peanut sauce, which would be great in a stir fry as well. I forgot to take a picture of the sauce, but I’ll post one next time we make it.

Mom loved everything and we had a great Mother’s Day.

•Spring roll wraps, about a dozen.
•3 cups fresh spinach leaves
•2 cups very finely shredded cabbage
•2 carrots, shredded
•3 green onions, sliced
•1 red bell pepper, finely sliced
•a handful of fresh cilantro, chopped
•salt, to taste
•1 Tablespoon olive or vegetable oil
•1/2 pound shrimp, cooked and split in half

For the Peanut Dipping Sauce:
•1/2 cup coconut milk
•1 cup peanut butter
•handful of fresh cilantro
•1 teaspoon fish sauce
•1 1/2 Tablespoons tamari or soy sauce
•1 Tablespoon fresh ginger, minced
•2 cloves garlic

Fill a pie dish with warm water.  Set aside. Set the spinach leaves aside.  Mix the cabbage, carrots, green onion, bell pepper, and cilantro together in a bowl.  Salt to taste and toss with the oil.
The spring roll wrapper is there.  It’s just hard to see since it’s clear.
Dip a spring roll wrapper in the water for about 30 seconds, to soften.  Place on a cutting board.  Top with a few slices of spinach in the middle of the wrapper.  Place a few tablespoons of the vegetable mixture on top of the spinach.  Top the vegetable mixture with 4 shrimp halves.
Fold the bottom of the wrapper up over the filling, tuck in the sides, and roll up.  The wrapper with stick to itself.  Repeat until the vegetables are gone.
Blend all of the ingredients for the sauce together in a food processor.  Serve alongside the spring rolls.

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