This recipe was the appetizer category winner in the Southern Peanut Growers 2014 Chefs’ Recipe Contest.
From: Executive chef Chris Bugher, Uptown Deli, Charleston, WV. Yield: 4 servings.
Thai Peanut Sauce:
1/3 cup peanut butter, creamy, at room temperature
1/3 cup soy sauce
1/3 cup sweet chili sauce
1½ Tbsp. lime juice
1 Tbsp. grated fresh ginger
1/3 cup olive oil
8 oz. shrimp, peeled, deveined
3 Tbsp. peanuts, roasted, chopped
1 cup kale, steamed, cut in chiffonade
2 carrots, peeled, julienned
1 cucumber, peeled, seeded, julienned
¼ cup fresh mint leaves
¼ cup fresh cilantro leaves
4 large rice spring roll wrappers
For Thai peanut sauce: In a small bowl, mix together peanut butter, soy sauce, chili sauce, lime juice, ginger and olive oil. Remove ¼ cup of mixture and toss with shrimp to marinate for 20 minutes.
For spring rolls: While shrimp is marinating, in a large bowl toss together the chopped peanuts, kale, carrots, cucumber, mint and cilantro. Heat a medium nonstick sauté pan on medium-high heat. Saute shrimp until just cooked, about one minute per side.
Quickly dip a spring roll wrapper in a shallow dish of water at room temperature, and spread wrapper on work surface. Place ¼ of the shrimp down the center of wrapper, leaving at least 1 inch on the top and bottom. Top with about ¼ of the vegetable mixture. Using fingers dipped in water, roll up the sides of the wrapper to seal; flip roll over to serve. Continue the same procedure with remaining wrappers and filling. Serve with remaining peanut sauce on the side.