Instead of making summer rolls, I tossed the chopped and julienned veggies in a bowl , tore up the lettuce but didn't add shrimp (but you could!). And thinned the peanut sauce to make it more of a dressing. Turns out it was one of the best salads I've ever had!
FOR THE PEANUT SAUCE:
¼cupcreamy peanut (or other nut) butter
1tbspGluten Free hoisin sauce
2tspGluten Free soy sauce
1clove garlic,mashed (or about 1 tsp. minced)
1tspSriracha sauce or a chile garlic sauce (optional)
1to 2 Tbsp. warm water, or more if needed to thin
optional garnish: crushed peanuts (or chopped nuts), sprinkle of crush red pepper
FOR THE SALAD:
1large carrot, scrubbed and julienned
1large cucumber (peeled or unpeeled), julienned
½large red pepper, julienned
⅓cupchopped purple cabbage
1ozcooked rice noodles or rice vermicelli (optional)
handful fresh cilantro (and/or mint, basil, etc.)
5large green lettuce leaves (romaine, butter, etc.), torn
20medium cooked shrimp, peeled and sliced in half lengthwise
PREPARE THE SAUCE:
Whisk all ingredients in a bowl (except water and optional garnish; preferred) until smooth, or whirl in food processor. Add warm water by Tablespoons until desired consistency. Pour until serving bowl and top with garnish. Set aside.
PREPARE THE SALAD:
Chop, julienne, tear, or prepare all ingredients (except garnish and dressing) and place in bowl. Garnish and pour dressing over or offer separately. Serve and toss at the table.