Rice paper (~25 cm rounds)
Rice noodles (optional)
Romaine lettuce (optional)
Bean sprouts (optional)
Cooked shrimp (optional)
Dry roasted peanuts (optional)
Red pepper (optional)
1 TBSP Spice by Rachel Sweet SLIGHTLY SPICY CAJUN MIX
1/3 cup peanut butter (creamy)
1/4 cup rice wine vinegar
2 TBSP soy sauce
water for thinning the sauce (if needed)
Choose the ingredients you wish to add to your rolls. If using rice noodles, start heating the water and cook according to the package. If using peanuts, spread them on a cutting board and use a knife to mince. Do these first so that you don't have soggy peanuts later. If using shrimp, thaw and peel. Wash and slice all veggies into strips 2 to 4 inches long.
Prepare the sauce by spooning the peanut butter into a small pot. A butter warmer or a sauce pot work well here. Add the vinegar and soy sauce and turn the heat to its lowest setting. Add half of the tablespoon of SLIGHTLY SPICY CAJUN MIX to start. Don't walk away from the sauce. Keep stirring until all ingredients are mixed and it becomes creamy. Taste the sauce for spiciness. If it needs more kick, add the rest of the SLIGHTLY SPICY CAJUN MIX. Stir well, then add water 1 tablespoon at a time while stirring to get the sauce to a consistency that is spoonable but not too watery. Think dipping sauce thick - like ketchup. Shut the heat off and set the sauce aside.
To assemble the spring rolls, have a bowl or pan of warm water that is large enough to fit the rice paper rounds. Have a storage dish ready. Working one at a time, dip the rice paper into the water until fully submerged. This softens the paper and makes it stick enough to seal.
Lay the paper on a plate or cutting board and add ingredients to the paper. Be mindful of how much you add so that the paper can still roll! Keep in mind that these are meant to be spring rolls and not burritos. Once ingredients have been added, roll the spring roll up by tucking in the sides and rolling. The sticky rice paper will seal itself. Set finished roll aside in the serving dish or storage dish. Top the rolls with damp paper towels to prevent drying out as you finish.
Once all rolls are completed, serve cold with the peanut dipping sauce. These make great lunches too.