Shrimp (cooked): 85g (3 oz), Rice paper wrappers: 60g (4 sheets), Mango: 75g (1/2 cup, sliced), Cucumber: 50g (1/2 cup, julienned), Carrots: 50g (1/2 cup, julienned), Avocado: 50g (1/4 medium, sliced), Mint: 5g (1 tbsp, leaves), Cilantro: 5g (1 tbsp, leaves), Peanut butter: 15g (1 tbsp), Lime juice: 10ml (2 tsp), Soy sauce (low-sodium): 5ml (1 tsp), Honey: 5g (1 tsp), Sriracha: 2g (1/2 tsp)
1. Make dipping sauce: Whisk together 15g peanut butter, 10ml lime juice, 5ml soy sauce, 5g honey, 2g sriracha, and 1-2 tbsp water to thin. 2. Prepare rice paper: Soak 60g rice paper wrappers one at a time in warm water until pliable. 3. Assemble rolls: Place soaked wrapper on a clean surface, layer 85g shrimp, 75g sliced mango, 50g julienned cucumber, 50g julienned carrots, 50g sliced avocado, 5g mint leaves, and 5g cilantro leaves. 4. Roll: Fold in sides and roll tightly. 5. Serve: Cut rolls in half diagonally and serve with dipping sauce.
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