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Shrimp & Summer Squash Spring Rolls
Course
Appetizer, Light Entree
Cuisine
Asian
Prep Time
25
minutes
minutes
Cook Time
5
minutes
minutes
Servings
4
Calories
Author
Robin Gagnon
Ingredients
12
spring roll rice wrappers
2-3
small yellow summer squash
cut into thin matchsticks
bunch of fresh basil
¾ - 1
pound
of shrimp
peeled, deveined and cooked
¼
cup
crunchy almond butter
Dipping Sauce
2
teaspoon
Sambal Oelek
chili garlic paste
2
tbs
rice wine vinegar
2
tbs
Ponzu sauce
a lemon soy sauce dressing
½
teaspoon
sesame oil
Instructions
Whisk together the dressing ingredients and set dressing aside.
Soak a rice wrap, until soft and malleable, but not mushy. (Do them one at a time, they over-soak very fast)
Place a handful of the squash on rice wrap, slightly off-center, facing in all the same direction.
Smear about a teaspoon of almond butter on the squash.
Top with basil and shrimp.
Fold the smaller side of wrap parallel it squash slices over the contents, then fold in top & bottom and roll tightly like a burrito.
Serve 3 per person along with dipping sauce.