Yep, that’s right. Not just any peanut sauce, but Mind-Blowing Peanut Sauce with purple and bold and capitals because it’s so good. Maybe a few !!!!!s too, for good measure. That is what I’ve got for you today.
Easter is sneaking up on us miiiiighty quick this year. If your childhood was anything like mine, you may have sweet memories of Cadbury mini eggs, Kinder Surprises, big chocolate bunnies and pillowy marshmallow chicks. Heck, you probably even have adult memories of the same.
It’s more than likely that a few sweeties are likely to make it into your upcoming Easter celebrations, so in the name of all things in moderation, I’ve got a perfect veggie-filled appetizer to help you balance things out. Don’t be rolling your eyes at the v-word just yet – remember, Mind Blowing Peanut Sauce is involved.
Spring rolls, summer rolls, salad rolls… call them whatever you like – they’re one of my favourite things to make. Not only are the filling combinations endless, but they’re pretty to look at and pack a whole lot of flavour into one tiny little bundle. There are many spring/summer/salad roll combinations on this blog, but this one might just be my favourite because the combination of pineapple, fresh herbs, chillies and peanut sauce (among other things) create foodgasms of epic proportions.
Although rice wraps might look a little high maintenance to deal with at first, these are super easy to make after you’ve done one or two. My best tips from all previous experience are:
- Make sure you have all your fillings chopped ahead of time and available to you on a plate or tray
- Soak the wraps one at a time in a big bowl of warm water and be patient as they soften.
- While rolling the rice wrap, be careful with veggies that you’ve chopped that have sharp edges like julienned cucumbers. These can create tears (but really, rice wraps are stronger than you think.)
- Roll quickly so the wraps don’t dry out. If you like, you can use a damp towel as your rolling surface.
- Use lots of herbs – these create amazing flavour and make the rolls so much more than just wrapped up veggies.
Now about that sauce. What makes it Mind-Blowing with a capital B? It’s the perfect balance of creamy, silky, sweet, savoury and spicy. You might want to double this part of the recipe because you’ll wanna put that shizz on errrrrrythang.
These Pineapple Shrimp Rolls with Peanut Sauce aren’t just a vehicle for getting peanut sauce to your mouth. They’re pretty to look at, easy finger food, and a great appetizer or light lunch. If you’re vegan or vegetarian, the shrimp can easily be swapped for marinated tofu or tempeh.
Pineapple Shrimp Rolls with Peanut Sauce
Prep Time: 25 mins
Cook Time: 4 mins
Ingredients (5-6 rolls)
For the Peanut Sauce (makes about 1 cup):
- 1/2 cup natural peanut butter
- 1 tbsp each chili garlic sauce and low-sodium tamari
- 2 tbsp each rice vinegar, fresh lime juice and coconut milk
- 1 tbsp minced fresh ginger
- 1 large clove garlic, minced
- a pinch of stevia
- a few tbsp water, to thin as needed
For the shrimp:
- 1 tsp coconut oil
- 15-18 cooked shrimp, defrosted with tails removed
For the rest:
- 5-6 rice wraps
- 1 1/2 cups purple cabbage, thinly shredded
- 1 1/2 cups cucumber, cut into thin strips about 2″ long
- 1 cup pineapple, cut into thin strips about 2″ long
- 1/4 large ripe avocado, pitted, peeled and sliced
- 1/4 cup each loosely packed fresh mint and basil leaves, roughly torn
- 2 small red chillies, seeds removed, finely minced (optional)
Toss all ingredients for the peanut sauce in a blender and puree until completely smooth. Pour the sauce into a small bowl.
Melt the coconut oil in a wok or frying pan and stir fry the shrimp until completely opaque. This should only take 2-3 minutes on high heat. Transfer the cooked shrimp to a plate or tray, along with all of the remaining fillings for the rolls.
Soak the first rice wrap in a bowl of warm water until it softens completely. Lat it flat on a plate or other smooth surface, and arrange some of the fillings in a small pile at the end nearest to you. Fold the left and right sides of the rice wrap towards each other, then roll the edge nearest to you away, just like you would if rolling up a burrito.
Repeat for the remaining rice wraps until you’ve used up all the fillings. Serve with the bowl of peanut sauce on the side.
Note: If you need to make these ahead of time, wrap them in damp paper towels and keep them sealed in a Ziploc bag or container with a lid.
Click here to print the recipe
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So tell me…
- What’s your favourite Easter candy?
- What sauce or condiment do you use most frequently?
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