A vibrant tasting and brightly colored appetizer or lunch, these salad rolls with peanut dipping sauce are filled with rice noodles, thinly sliced vegetables, herbs and shrimp.


- Sardo Marinated Shrimp - Carrot - Cucumber - Soft Lettuce - Purple Cabbage - Rice Paper Wrappers - Peanut Butter - Sweet Chili Sauce

Prepare vegetables, noodles, herbs and shrimp on a platter or cutting board.

Dip 1 rice paper wrapper in a bowl of warm water for 10 seconds, then place on a clean cutting board. For easier rolling, you can stack 2 soaked wrappers together before rolling.

Place a few pieces of shrimp at the end nearest to you. Top with some herbs, noodles and vegetables. Fold in the sides of the sheet, then roll up to enclose. Repeat to making 20 rolls.

Combine first 6 ingredients in small food processor or blender and blend until smooth. Then add oil, water and sambal oelek if using and further blend until emulsified.

Keep refrigerated until using. This can be made ahead up to 3 days and stirred before use.

Swipe up for full recipe!