Spring Rolls

We've tried spring rolls a few times now and Patrick really likes them. To me, they're not quite worth the effort and usually turn out a bit sloppy. But I know my husband likes them and I do my best to keep him happy! So this meal was exactly that - one I knew Patrick would like. I served avocado shrimp spring rolls with a veggie stir fry.

Inspiration from Avocado Shrimp Spring Rolls from whatsgabycooking.com
Yield 6 rolls

Rice paper for rolling [recently we've been using these brown rice spring roll wrappers]
1 large carrot, thin julienne cuts
3 scallions, thinly sliced
fresh mint and fresh cilantro [omitted]
1 avocados
1/4 pound fresh shrimp, cooked and sliced
Bunch of spinach
For the sauce
2 tbsp miso
1 tbsp peanut butter
1/2 tsp rice vinegar
1 tsp soy sauce
1/2 tsp sriracha
1/2 tsp sesame oil

For the Avocado Shrimp Spring Rolls
Soak one spring roll paper at a time, for about 30-45 seconds in a shallow bowl of water. Once fully soaked, place the spring roll paper onto a clean cutting board. They should be pliable when you take them out of the water and then become soft once they are on the cutting board. If they don't quite get flexible enough to roll, dip them in some more water.

Place the fillings in the bottom third of the wrapper. I used about 2 tablespoons of the rice noodles, a few cuts of carrots, 1 teaspoon sliced scallions, a pinch of fresh mint and basil, 2 avocado slices, 2 pieces of shrimp and a piece of butter lettuce per roll.

Fold the wrapped over the filling and start rolling everything into a roll. About halfway through the roll, stop and fold in the sides. Then continue to finish rolling until you have a tight roll. Transfer the finished roll to a clean plate and drape with a damp towel while you assemble and roll the remaining spring rolls. Once all of the spring rolls are assembled, serve immediately.

For the sauce
Combine all of the ingredients into a medium bowl and whisk together. Taste and add more soy sauce if you want it a bit saltier. Set the sauce aside until ready to serve.

The veggie stir fry was very basic - heated the wok, added some peanut oil, and then threw in veggies in order that I thought would take the longest to cook. Here's my veggie prep:

Carrots, red peppers, broccoli, mushrooms, onions, jalapeno, garlic, and ginger.

While the veggies were in the wok I boiled soba noodles and then added them to the wok with some sesame sauce.

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