Wild Shrimp Spring Rolls with Cashew Coconut Sauce
Here’s a light yet super-flavorful snack or appetizer I love to make for parties. You can use whatever produce is in season and take out the shrimp or substitute for your favorite protein.
Shrimp Spring Rolls with Coconut Cashew Dipping Sauce
- Rice-based spring roll wrappers (you can find at some markets and most Asian markets. They look like this.)
- Large bowl water
- lint-free hand towel
- Cooked shrimp (or other protein of choice)
- Butter lettuce
- Red Pepper
- 1/2 cup paleo mayo
- 1-2 tablespoons red or green curry paste
- 1 tablespoon lime juice
Cashew Coconut Sauce:
- 1 can full-fat coconut milk
- 1 cup cashew butter
- 1-2 tablespoons red curry paste
- 1/4 cup lime juice
- 2 tablespoons raw honey
- 2 tablespoons fish sauce
- salt to taste
- For the curry mayo:
- Blend 1/2 cup paleo mayo, 1-2 tablespoons red or green curry paste and 1 tablespoon lime juice in a small bowl and set aside.
- To make rolls:
- Clear an at least 3x3 ft workspace. Fill a large bowl half full with water and lay a clean kitchen towel that doesn’t release lint. Fully submerge a spring roll sheet in water, remove and dry well on both sides. Working quickly so the wrapper doesn’t get too soft, add your ingredients. You can use and combination of veggies and protein you like. Rolls should be eaten relatively soon after wrapping as they can get soggy. Serve with cashew coconut sauce or leftover curry mayo. Store leftovers in a sealed container for up to 12 hours.
- To make cashew coconut sauce:
- Blend all ingredients in a blender, food processor or by hand with a whisk.
2016 Camille's Paleo Kitchen