Makes 4 servings
1⁄4 cup unsalted, creamy peanut butter
2 tablespoons naturally brewed soy sauce
1 tablespoon freshly squeezed lime juice
1 tablespoon dark brown sugar
1 teaspoon Thai red curry paste
2 tablespoons hot water
1⁄2 pound extra-large shrimp, cooked
1⁄2 red bell pepper
8 large Boston lettuce leaves
6 sprigs mint
8 spring roll rice paper wrappers, 16 centimeters in diameter
2 ounces thin rice noodles, cooked according to package directions
Fresh and flavorful—and without a fishy taste—these shrimp summer rolls are so good that your children won’t even notice they’re healthy. Roll them up, dip them in a smooth, tangy peanut sauce, and you’ve got a hit on your hands. (If there are peanut allergies in your house, swap for soy sauce.) These light, delicate rolls are fun for little hands to put together—and even more fun to eat. Serve them for dinner or cut them in half and offer them as finger food at a party. And don’t let the ingredient list limit you. Thinly sliced cucumber, avocado, or shredded meat would also be delicious additions. The wrappers can be found in Asian grocery stores, some supermarkets, or online.
1. Parent and child: Measure and add the peanut butter, soy sauce, lime juice, brown sugar, curry paste, and hot water into a small bowl. Whisk until smooth, then set aside. This will be your dipping sauce.
2. Parent: Slice the shrimp in half lengthwise. Cut the bell pepper into long, thin slices.
3. Child: Tear the thick ribs from the center of the lettuce leaves. Then, discard the ribs.
4. Parent: Shred the carrots using a serrated peeler. Or cut them into long, thin slices and then crosswise into thin strips.
5. Child: Pluck the mint leaves off the sprigs by pinching the base of the leaf with your fingers and pulling. Discard the sprigs.
6. Parent and child: Assemble the summer rolls according to these instructions. Serve the rolls with the peanut dipping sauce.