Prep time: 30min Total time: 30min
7 oz cooked shrimp, imitation crab or lobster
1 pepper, seeded and thinly sliced
1 large mango, peeled, and thinly sliced
1/2 cucumber, thinly sliced
1/4 head cabbage, thinly sliced
Fresh green onions or chives, thinly sliced
Fresh or basil, thinly sliced
8-10 rice paper wraps
Sliced limes, for serving
For Spicy Mayo:
4 tablespoon mayonnaise
For Peanut Dipping Sauce:
1/4 cup peanut butter
1/4 cup water
1 ½ tablespoon soy sauce
1 tablespoon maple syrup
1 tablespoon lime juice
1 teaspoon sriracha
Fill a large bowl with warm water.
Whisk together all sauce ingredients in a small bowl and set aside.
Working one at a time, dip a rice paper wrap in warm water until it becomes a little soft, about 10 seconds. (You don't want the wrapper to fully soften while you're soaking it; it should still have structure when you pull it from the water and will continue to soften while you work on it.)
Lay wrapper flat on a large damp paper towel and arrange a small amount of each topping in the center of the bottom.
Gently bring the bottom of the wrapper up over the ingredients, fold in the left and right sides; continue to roll until fully wrapped. (It’s like wrapping a burrito.)
Set aside and repeat until all fillings have been used.
Serve rolls whole or sliced in half sauce on the side.
- I recommend serving them right away, they will start to get soggy has time passes.
- Use any veggies or meat you like, feel free to go crazy!