Roasted Shrimp Quinoa Spring Rolls

Ingredients:

• 1 pound medium shrimp, peeled and deveined
• Green leaf lettuce
• 1 1/2 cups cooked quinoa
• 1 carrot, peeled and julienned
• 12 (16-cm) rice paper wrappers
• 1 cucumber, julienned

For spicy peanut sauce:

• 1/4 cup peanut butter
• 1/4 cup water
• 1 tablespoon hoisin
• 1-2 teaspoons Sriracha

 

How to make:

 

1. Preheat oven to 400 degrees F. Line a preparing sheet with material paper.
2. To make the dipping sauce, whisk together peanut butter, water, hoisin and Sriracha in a little bowl; set aside.
3. Place shrimp onto the arranged preparing sheet. Place into oven and roast just until pink, firm and cooked through, around 6-8 minutes. Let cool before cutting into equal parts longwise.
4. Working each one in turn, wet rice paper for 10 seconds and exchange to a work surface; place lettuce leaf in the inside of every wrapper and top with 2 tablespoons quinoa, 3 cuts of cucumber and carrot sticks every and 3 shrimp halves, cut sides down.
5. Bring the base edge of the wrap firmly over the filling and afterward collapsing in the sides, rolling from base to top until the highest point of the sheet is arrived at, being mindful so as not to tear the rice paper. Rehash with remaining wrappers and filling.

Serve instantly with spicy peanut sauce.