Shrimp Spring Rolls with Chili Mango Dipping Sauce

Servings: 4

For the Spring Rolls:

• BUBBL’R Passion Fruit Wond’r, for serving
• 1 lb. Shrimp, small to medium-sized, peeled and deveined (thawed if frozen)
• 1 tbsp. Olive Oil
• ½ tsp. EACH: Salt & Black Pepper
• 8-10 Spring Roll Wrappers
• ½ large English Cucumber or 2 Baby Cucumbers, thinly sliced
• ½ small Red Cabbage, thinly sliced
• 3 Carrots, thinly sliced
• 1 Avocado, thinly sliced
• 1 cup Mustard Microgreens or Alfalfa Sprouts

For the Chili Mango Dipping Sauce:

• 1 cup Ripe Mango Slices, or 1 ripe mango
• 1/3 cup Creamy Peanut Butter
• Juice of 1 Lime
• 1 tsp. Brown Sugar, or Maple Syrup
• ½ tsp. Chili Pepper Flakes, or Red Pepper Flakes

1. To Make the Sauce: Combine all ingredients into a small blender or food processor to pulse until smooth. Add ¼ cup water to thin out the sauce, or to taste. Adjust to taste with salt and black pepper, as well.
2. To Make the Spring Rolls: Heat up a large skillet over medium high heat. Add the olive oil to heat up for 1 minute. Add the shrimp to cook 2-3 minutes one each side, until fully cooked. Set aside to cool.
3. Prep your wrapping station by placing all the thinly sliced vegetables on a large plate. Place the cooked and cooled shrimp next to it. Lastly, In a shallow bowl or large rimmed plate, add water to ¼” deep.
4. Working on one spring roll at a time, dip the wrapper in the water to soften, about 20-30 seconds. Flip the wrapper if needed to soften both sides.
5. Place on a clean working surface. Add 2-3 shrimps in a vertical row in the center, followed by a small amount of the thinly slice vegetables and microgreens on top.
6. Roll up tightly like a burrito. Place on a clean plate. Repeat with remaining spring roll wrappers. Try not to stack the spring rolls on top of each other as they may stick together.
7. Enjoy with the Chili Mango Dipping Sauce and BUBBL’R Passion Fruit Wond’r for a complimentary refreshment!