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Shrimp spring rolls with pb2 sweet chili sauce
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A picture of Shrimp spring rolls with pb2 sweet chili sauce.

Shrimp spring rolls with pb2 sweet chili sauce

Angelinescucina
Angelinescucina @cook_2606845

Trying to be healthier these days...concocted a delicious simple sauce to go with a basic spring roll...easy. Delicious.

Trying to be healthier these days...concocted a delicious simple sauce to go with a basic spring roll...easy. Delicious.

Read more

Shrimp spring rolls with pb2 sweet chili sauce

Angelinescucina
Angelinescucina @cook_2606845

Trying to be healthier these days...concocted a delicious simple sauce to go with a basic spring roll...easy. Delicious.

Trying to be healthier these days...concocted a delicious simple sauce to go with a basic spring roll...easy. Delicious.

Read more
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Ingredients

  1. 1 packagerice paper
  2. 1Cucumber
  3. 1Red pepper
  4. 1Carrot
  5. 2Green onions
  6. bunchcilantro
  7. 2 cupscooked sushi rice
  8. 1 TSoy sauce
  9. 2 TPb2
  10. 2 TSweet chili garlic sauce
  11. Water
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Steps

  1. 1

    Slice veggies into sticks

    A picture of step 1 of Shrimp spring rolls with pb2 sweet chili sauce.
  2. 2

    Soak rice paper until soft. Assemble shrimp first, then veggies, with cilantro and green onions on top.

    A picture of step 2 of Shrimp spring rolls with pb2 sweet chili sauce.
  3. 3

    Add cooked sushi rice and fold in side closest to you, then edges, and roll tightly away from you

    A picture of step 3 of Shrimp spring rolls with pb2 sweet chili sauce.
  4. 4

    Mix pb2 and soy until paste like. Next add enough water to loosen but not get completely runny. Add in an equal amount of chili sauce as PB sauce...yum!

    A picture of step 4 of Shrimp spring rolls with pb2 sweet chili sauce.
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Angelinescucina
Angelinescucina @cook_2606845
on April 06, 2016 13:13
I am from a large Italian family where food and wine are at the center of everything we do. I love baking Traditional Italian cookies and I am also quite adventurous in my cooking, (and everywhere else in my life too)! Because of my husband's military career, we have lived all over and are currently stationed in Okinawa, Japan! Those adventures over the years have influence my cooking and made me the unique at-home chef that I am.
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