Thai-inspired Shrimp and Avocado Spring Rolls with Spicy Peanut Dipping Sauce

These Thai-inspired shrimp and avocado spring rolls combine the freshness of vegetables with succulent shrimp, all wrapped in delicate rice paper. Paired with a creamy and spicy peanut dipping sauce, this appetizer offers a delightful balance of flavors and textures. It's a gluten-free, nut-free dish that respects traditional Thai elements while adding a modern twist.

Ingredients:

• 8 rice paper wrappers
• 12 cooked shrimp, peeled and deveined
• 1 avocado, sliced
• 1 cup shredded carrots
• 1 cup cucumber, julienned
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1/4 cup peanut butter
• 2 tablespoons soy sauce (gluten-free)
• 1 tablespoon lime juice
• 1 teaspoon honey or agave syrup
• 1 teaspoon sriracha or to taste
• Water for soaking rice paper

Instructions:

1. Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds or until soft.
2. Place the softened wrapper on a clean, flat surface and layer 2-3 shrimp, a few slices of avocado, shredded carrots, cucumber, mint, and cilantro in the center.
3. Fold the sides of the wrapper over the filling, then roll it tightly from the bottom up to form a spring roll. Repeat with the remaining wrappers and filling.
4. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, and sriracha until smooth. Adjust the spice level to taste.
5. Serve the spring rolls chilled with the spicy peanut dipping sauce on the side.