Rice paper (6 inches but any size would do, you’ll just use more filling)
12 medium shrimp
1 cup of cilantro
1/2 cup of mint
1/2 cup of basil
Marinade for the Shrimp
Put all the ingredients below in a ziplock bag and make the shrimp gets fully covered. Refrigerate for at least 30 min.
1 tablespoon of scallions (green part only)
2 teaspoons of chopped ginger
2 teaspoons of gluten-free soy sauce
1 teaspoon of fish sauce
1 tablespoon of garlic-infused olive oil
1 tablespoon of coconut oil
A pinch of white pepper
1- Mix all ingredients below together in a bowl
1/4 cup natural smooth peanut butter (low or no sugar)
2 tablespoons freshly squeezed lime juice (from about 2 medium limes)
2 tablespoons wheat-free soy sauce
2 teaspoons cane syrup (or sugar)
2 teaspoons fish sauce
1 teaspoon dried red chili flakes – Use if you don’t normally experience gut irritation
2 tablespoons garlic-infused oil
2- While the shrimp marinate, julienne the carrot, turnip and zucchini.
3- You can use all the ingredients raw for the filing but I like to flash sauté with coconut oil using salt and white pepper to taste. Just soften everything up a little (don’t overcook).
4- Sauté the shrimp until the shrimp is orange/pink. Be careful not to cook too much otherwise the shrimp will be rubbery.
Make the rolls
1- Get all the ingredients ready in front of you. Put warm water in a bowl big enough to dip the rice paper in it. Put the rice paper in for 3 to 4 seconds until its soft. Make sure to work fast with the rice paper gets really sticky and will break if you take too long.
2- Place cilantro leafs on the rice paper first, then the shrimp and a little bit of each vegetable. After that, break some basil and mint leaves on top. Fold the sides first and then roll it to make the roll.
By Chef Marcos De Marco