Shrimp & Cucumber Summer Rolls with Spicy Almond Dipping Sauce -

Shrimp & Cucumber Summer Rolls with Spicy Almond Dipping Sauce

No cooking required! These vibrant, translucent summer rolls look like they came straight out of a high-end bistro, but they come together with zero stove time.

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Prep Time 15

Cook Time 5

Servings: 2

Ingredients Method Notes

Ingredients

6-8 round rice paper wrappers

1/2 lb cooked, peeled shrimp, sliced in half lengthwise

1 English cucumber, cut into matchsticks

1 cup fresh mint and basil leaves

For the Sauce: 3 tbsp almond butter, 1 tbsp Tamari, 1 tsp rice vinegar, 1/2 tsp sriracha, warm water to thin.

Method

Dip a rice paper wrapper into warm water for 10–15 seconds until pliable, then lay it flat on a clean cutting board.

Arrange shrimp halves, cucumber matchsticks, and fresh herbs in a neat line across the lower third of the wrapper.

Fold the bottom edge over the filling, tuck in the sides, and roll tightly like a burrito.

Whisk the dipping sauce ingredients together until smooth and serve alongside.

Notes

Use certified GF tamari. Don't overcrowd pan. Serve immediately.