Shrimp Spring Rolls With Thai Peanut Dipping Sauce

Deseed the cucumber and cut the cucumbers and carrots into uniform matchsticks, about 2 ½ “ long and 2/16”  wide. Thinly slice the red cabbage and chop your cilantro, basil, and mint and combine the herbs together.

Devein and peel the shrimp, then in a bowl toss shrimp with 1 Tbsp Black Garlic Shiitake Rub. Heat a 12” skillet over medium, add 1 tsp Sicilian Lemon Infused Olive Oil, cook the shrimp flipping once, until shrimp are pink and opaque, about 3-4 minutes total. Remove from the pan and cut shrimp into thirds.

Assemble your spring rolls by soaking a rice paper wrap in lukewarm water until pliable, about 15 seconds. Blot the rice paper with a towel to remove excess water. In the middle of the rice paper layer the shrimp, veggies, and the fresh herbs mix. Fold the sides over first, grab the bottom and roll up tightly. Store spring rolls between sheets of damp towel to keep fresh.

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

Serve spring rolls with peanut sauce and enjoy!