Shrimp Summer Rolls with Asian Peanut Sauce

Ingredients

Contains: peanut, shellfish, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/4 pound medium shrimp - peeled and deveined
• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 1/4 cup shredded napa cabbage
• 2 tablespoons shredded carrot
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons teriyaki sauce
• 2 tablespoons fresh lime juice
• 4 (8 inch) round sheets rice paper
• 1/2 cup chunky peanut butter
• 2 tablespoons teriyaki sauce
• 2 tablespoons sesame oil
• 2 tablespoons hot sauce
• 3 cloves garlic, minced
• salt and ground black pepper to taste
• 1 tablespoon grated fresh ginger

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add the shrimp, 3 minced garlic cloves and 1 tablespoon grated ginger, and season with salt and black pepper. Cook 2 to 3 minutes per side until opaque and reaching 145°F (63°C).

2. Pour 2 tablespoons teriyaki sauce and 2 tablespoons fresh lime juice into the skillet and toss for 30 seconds. Remove from heat and let cool.

3. In a bowl, combine the shredded napa cabbage and shredded carrot. Set aside.

4. In another bowl, whisk the peanut butter, 2 tablespoons teriyaki sauce, sesame oil, hot sauce, 3 minced garlic cloves and 1 tablespoon grated ginger, seasoned with salt and black pepper. Add a splash of water to loosen to a dipping consistency.

5. Soak one rice paper sheet at a time in a shallow dish of warm water for 10 to 15 seconds until pliable, then lay it flat on a clean damp board.

6. Place some shrimp and some cabbage-carrot mixture on the lower third of each sheet. Fold in the sides and roll tightly into a summer roll. Repeat with the remaining sheets.

7. Cut each roll in half on a diagonal and serve with the peanut sauce for dipping.