I love this time of year; when we get to eat outside, bask in the sun and go on hikes in the middle of the afternoon. From end of February to about Early May the weather in Phoenix is unbeatable. When we are eating outside I like to make and eat dishes that are room temperature or cold. Something about the alfresco dining turns me away from anything hot (in temperature).
These shrimp spring rolls are the perfect dish for snacking on or eating as a whole meal, although truth told it’s the peanut sauce the really takes the spotlight. This is the BEST tasting peanut sauce I have ever had, made creamy with coconut milk and a bit spicy with a serrano pepper I could have this as a dipping sauce for everything (sweet potato fries, anyone?!)
3/4 c salted peanuts
3 garlic cloves, peeled
1 serrano chile, chopped
2 T ginger, peeled chopped
1/4 C palm sugar
3/4 can coconut milk
1/4 C soy sauce (I used reduced sodium)
Pulse Peanuts, garlic, serrano, ginger and palm sugar in food processor until finely ground. Add peanut mixture, coconut milk and soy sauce into sauce pan, bring to boil, reduce to simmer until thick and dark (about 15 minutes)
rice paper, leaf lettuce, cucumber, basil, mint, shrimp
Wrap and enjoy!
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