SHRIMP SPRING ROLLS WITH THAI PEANUT DIPPING SAUCE

Black Garlic Shiitake Rub & Seasoning · Sicilian Lemon Infused Olive Oil · Cucumber White Barrel Aged Balsamic

Servings: 14-16 rolls

Prep Time: 30 mins  |  Cook Time: 5 mins

Looking for a refreshing, healthy, and fun dinner idea? These Shrimp Spring Rolls with Thai Peanut Dipping Sauce are the perfect answer! Packed with colorful veggies, shrimp, and a delicious peanut sauce, this recipe is perfect for making with friends, family, or little chefs in the kitchen. The ultimate combination of crunch and flavor!

For the Spring Rolls:

½ English Cucumber

1 Large Carrot

¼ Red Cabbage

1 cup Fresh Herbs (mix of Cilantro, Basil, and Mint), chopped

1 lb, 16-20 count Raw Shrimp

1 Tbsp plus ½ tsp Black Garlic Shiitake Rub & Seasoning, divided

2 tsp Sicilian Lemon Infused Olive Oil, divided — available in 100ml · 250ml · 500ml · 750ml

1 Pack Rice Paper Wraps

For the Thai Peanut Dipping Sauce:

⅓ cup Peanut Butter

2 Tbsp Cucumber White Barrel Aged Balsamic — available in 100ml · 250ml · 500ml · 750ml

1 Tbsp Soy Sauce

1 tsp Honey

1 Clove Garlic, minced

1 tsp Fresh Ginger, minced

5-6 Tbsp Water

Sesame Seeds, to garnish

Directions:

Prep the Veggies & Herbs:

1. Cut the cucumber in half lengthwise and scoop out the seeds. Slice the cucumber and carrots into thin matchsticks (about 2½” long and ⅛” wide). Thinly slice the red cabbage. Set aside.

2. Chop the cilantro, basil, and mint, then mix the herbs together in a small bowl. Set aside.

Cook the Shrimp:

1. Peel and devein the shrimp. In a bowl, toss the shrimp with 1 Tbsp Black Garlic Shiitake Rub & Seasoning.

2. Heat 1 tsp Sicilian Lemon Infused Olive Oil in a 12” skillet over medium heat. Cook the shrimp for 3–4 minutes, flipping halfway, until pink and opaque. Remove from heat and cut the shrimp into thirds.

Assemble the Spring Rolls:

1. Soak one rice paper wrapper in lukewarm water for about 15 seconds, until soft. Lay the wrapper on a towel and gently blot to remove excess water. In the center of the wrapper, layer shrimp, vegetables, and the fresh herb mix. Fold in the sides, then roll tightly from the bottom up.

2. Repeat with remaining wrappers, veggies, herbs, and shrimp. Store finished rolls between damp towels to keep them fresh.

Make the Peanut Sauce:

1. In a bowl, mix together peanut butter, 2 Tbsp Cucumber White Barrel Aged Balsamic, the remaining 1 tsp Sicilian Lemon Infused Olive Oil, soy sauce, honey, remaining ½ tsp Black Garlic Shiitake Rub & Seasoning, garlic, and ginger. Thin sauce with water and top with sesame seeds.

2. Serve spring rolls with peanut sauce and enjoy!

Love this recipe? These Shrimp Spring Rolls come alive with Olivelle’s Black Garlic Shiitake Rub & Seasoning, Sicilian Lemon Infused Olive Oil (available in 100ml · 250ml · 500ml · 750ml), and Cucumber White Barrel Aged Balsamic (available in 100ml · 250ml · 500ml · 750ml). Browse all of our Olivelle-inspired recipes for more bold flavor ideas using our premium olive oils, balsamics, rubs, and salts.