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Summer Rolls

INGREDIENTS:

For the Summer Rolls
  • 12 Sheets Rice Paper
  • 6 Leaves Butter Lettuce
  • 2 Carrots, peeled and julienned
  • 1 English Cucumber, peeled and julienned
  • 1/4 Head Purple Cabbage, shredded
  • 9-10 Large Shrimp, cooked and cooled
  • 3 TBSP Teriyaki Sauce 
*Makes 6 Rolls

For the Magic Mustard Sauce:
By: Elizabeth Buuck @buuckfarmsbakery

DIRECTIONS:

For the Summer Rolls
  1. Prepare all of the veggies, by washing, then shredding the cabbage, and julienned slicing the carrots and cucumber
  2. Slice the shrimp in half lengthwise 
  3. Dip the rice paper in water 1 sheet at a time for a few seconds. Layer two rice paper sheets on top of each other, slightly offset to give room to roll
  4. Layer the butter lettuce, then veggies, then the shrimp with the outside of the shrimp facing down.
  5. Drizzle the veggies and shrimp with teriyaki sauce.
  6. Roll the summer rolls burrito style and slice in half. Serve with magic mustard sauce
For the Magic Mustard Sauce
  1. Combine the Ty Ling Hot Mustard, tahini, and soy sauce in a small bowl. Whisk until well combined. 
  2. Stir in the heavy cream. Serve with Summer Rolls.
  3. Sauce will keep in the fridge for 2 weeks.