Cool off with this refreshing and easy recipe using pre-cooked pink ocean shrimp. Sweet to taste and unique texture, this shrimp rice roll recipe is sure to be a hit with your family and friends! This recipe includes a no-cook delicious spicy peanut sauce.

Recipe:

For wrapping:

•  8 sheets rice paper

For the filling

• 230 grams 8 ounces cooked pink shrimp
  
  
• .5 litre 2 cups cooked rice noodles
  
  
• 60 ml 1/4 cup nuoc cham ( Vietnamese dipping sauce)
  
  
• 1 lime, zest and juice
  
  
• 60 grams 2 ounces carrot, julienne
  
  
• 60 grams 2 ounces dikon radish, julienne
  
  
• 60 grams 2 ounces cucumber, julienne
  
  
• cilantro to taste
  
  
• chopped kale, (optional)

No cook peanut sauce

• 120 ml 1/2 cup natural peanut butter, (natural no sugar added)
  
  
• 15 ml 1 tablespoon sweet soy sauce ( kecap manis )
  
  
• 15 ml 1 tablespoon hoisin sauce
  
  
• 15 ml 1 tablespoon sweet chilli sauce ( Thai cock brand)
  
  
• 15 ml 1 tablespoon toasted sesame seed oil
  
  
• 10 ml 2 teaspoons sambal oelek
  
  

Method:

For the dipping sauce:

Whisk together the peanut butter, sweet soy, hoisin, sweet chilli sauce, sesame seed oil and the sambal oelek. Leave it at room temperature until needed.

For the filling:

Place the shrimp, rice noodles, nuoc cham, lime juice and zest, carrots, dikon, cucumber and cilantro into a large mixing bowl. Toss gently until the ingredients are well distributed with the rice noodles.

Let it sit for 30 minutes in the fridge before wrapping in the rice paper.