Potato Shrimp Summer Rolls

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 2 1/2 cups simply potatoes® shredded hash browns
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 24 medium shrimp
• 1/4 cup lime juice
• 1/4 teaspoon cayenne pepper
• 1/2 cup cilantro, chopped
• 1/3 cup red onion, thinly sliced
• 1/3 cup carrot, matchstick or shredded
• 2 1/2 ounces fresh spinach leaves
• 8 (8 inch) round rice paper sheets
• 1/4 cup cilantro, chopped
• 1/4 cup mirin
• 2 tablespoons soy sauce
• 1/2 creamy peanut butter
• 1/4 cup lime juice

Recipe

• 1 heat olive oil in a pan. add simply potatoes shredded hash browns and salt. toss in oil until heated through and only beginning to brown. set aside to cool.
• 2 bring 1/4 cup lime juice to a simmer and add shrimp, cayenne and 1/4 cup cilantro. cook until just done. refrigerate to cool.
• 3 fill a nine or ten inch cake pan or similar half way with warm water. place four of the rice wrappers in the water to soften, about 1 minute. wrapper should be soft but not tearing.
• 4 lay one wrapper on a clean kitchen towel. lay on 5-6 spinach leaves, then a tablespoon of red onion, then a pinch of carrots. top with two heaping tablespoons of shredded potatoes, 3 shrimp and sprinkle with chopped cilantro.
• 5 starting on the side closest to you, fold wrapper over filling then fold in both sides. roll away from you as tightly as possible.
• 6 hint: use pieces of an additional wrapper to patch small tears.
• 7 serve with lime peanut sauce.
• 8 for the sauce:.
• 9 in a small sauce pan, combine 1/4 cup lime juice, 1/4 cup cilantro, mirin, soy sauce and peanut butter. heat just until peanut butter is soft and mixture can be emulsified with a wire whip.