Shrimp and Avocado Spring Rolls

Servings: 4-5

Total time: 25 Minutes

INGREDIENTS

½ cup peanut butter
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon maple syrup
1 teaspoon sesame oil
1 teaspoon sriracha
3 tablespoons plus ½ teaspoon Diamond Crystal Salt Co.^™ Kosher Salt, divided
¼ teaspoon freshly ground black pepper
2-4 tablespoons water, plus more for boiling and dipping
16-20 medium-sized shrimp, peeled and deveined
8-10 rice paper wrappers
1 avocado, peeled, pitted and sliced
1 large carrot, peeled and julienned
1 cup red cabbage, thinly sliced
1 large cucumber, seeded and julienned
1 cup fresh cilantro leaves
½ cup fresh mint leaves
2 cups vermicelli or rice noodles, cooked and drained

DIRECTIONS

Whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, sriracha, ½ teaspoon of kosher salt and pepper in a medium bowl. Add water, a tablespoon at a time, until sauce reaches desired consistency. Set aside.
Bring a pot of water to a boil. Season with remaining kosher salt. Add shrimp and cook until opaque and cooked through, about 2-3 minutes. Drain shrimp and set aside to cool. Slice each shrimp in half lengthwise along vein.
Fill a shallow dish or pie plate with warm water. Dip rice paper into water and submerge until softened. Transfer to cutting board and place shrimp, avocado, carrot, cabbage, cucumber, rice noodles, cilantro and mint into center of roll. Wrap spring roll around fillings, tucking in sides to seal. Repeat with remaining filling and rice paper. Serve with peanut sauce. Enjoy!