Shrimp Summer Rolls with Zucchini Noodles

What You Will Need

Summer Rolls:

• 12 spring roll wrappers
• 1-pound cooked, peeled and deveined shrimp with tails removed
• 2 large zucchinis
• 1 cup shredded carrots
• 1 bunch Thai basil leaves
• ½ teaspoon salt
• 2 tablespoons extra virgin olive oil
• 1 teaspoon garlic powder
• ½ teaspoon cayenne pepper

Peanut Sauce:

• ¾ cup creamy peanut butter
• ¼ cup rice vinegar
• ⅓ cup soy sauce
• 3 tablespoons agave or honey
• 1 ½ teaspoons grated fresh ginger
• 1 clove of garlic, minced
• 2 tablespoons water
• Toppings: chopped peanuts and freshly torn Thai Basil

What You Will Do

Summer Rolls:

1. Bring a medium sized sauté pan to heat, over medium high heat. Place in the 1 tablespoon of olive oil and warm. Next add in half of the garlic powder, salt and cayenne powder and stir to warm.
2. Place the shrimp into the sauté pan and cook until the shrimp are just pink, this takes only 2-3 minutes total. Pour the cooked shrimp into a bowl and place aside.
3. Using a vegetable peeler, peel the 2 zucchinis. Then using whatever tool, you have available spiralize the zucchini into long or short noodles. As an example: I use my food processor with my vegetable cutting blade attachment.
4. Using the same sauté pan as before, warm 1 more tablespoon of extra virgin olive oil and warm. Add in the other half of the garlic powder, cayenne powder and salt and warm together while stirring. Add in the zucchini noodles and sauté for 5 minutes. I like to simply warm the zucchini through and make a softer texture of the vegetable. Place zucchini aside.
5. Fill a shallow pan (this could be a cake pan or sauté pan) with warm water. This is water that is comfortable enough that you can rest your hands in. To maintain the warmth of the water you may place on the stove on the lowest setting possible.
6. One at a time, dip the spring roll skins into water. Hold them in the water for 10 seconds, then lay them out flat onto a cutting board and top with the zucchini noodles, a few carrots, 2-3 shrimp, and then 2 basil leaves.
7. Fold one end (the shorter sides of each roll are the ends) of the spring roll wrapper over the filling, then the other side. Pull tight and roll, tucking the wrapper under as you roll. Place on a plate and repeat.
8. Serve immediately. You may dip in soy sauce, chili garlic sauce, or make my quick peanut sauce I have listed below!

Homemade Peanut Sauce:

1. In a 2-cup liquid measuring cup or medium-sized mixing bowl, whisk together the ingredients until well blended. If your peanut butter is particularly thick, you may need to use the full 4 tablespoons of water (as opposed to the 2 tablespoons I stated above) to thin out the mixture.
2. I also always top with chopped peanuts and freshly torn basil as I love that little bit of a crunch and freshness to eat bite!
3. That’s it! Now serve!