Fish/Spring Rolls
| A: | 10oz shrimp |
| 1/2T butter | |
| Salt and pepper | |
| B: | 2T lime juice |
| 2T sugar | |
| 2t miso, nutrional yeast, or worchestershire | |
| 1c garlic, minced | |
| 1/2t sriracha | |
| 1/4C water | |
| C: | 8 rice wrappers |
| D: | 1C rice, steamed |
| 1 red pepper, jullienned | |
| 4T fresh basil, mint, cilantro, chopped | |
| 2T peanuts, crushed | |
| 1. | Saute (A) in pan until cooked, remove from heat. |
| 2. | Combine (B) in bowl, mix well and reserve. |
| 3. | One by one, soak (C) in warm water for 15 seconds, remove, fill with (A) and (D), drizzle with (B), and wrap to form tight roll. |
| 4. | Serve with remaining sauce for dipping, can add sweet soy sauce as an alternative. |
Servings: 8