8 spring roll skins
4 green leaf lettuce leaves
16 large cooked shrimp, tails removed
1 small bunch cilantro
1 carrot, cut into matchsticks
1/3 cup almond butter
2-3 TBSP coconut milk
½ tsp minced fresh ginger
1 TBSP lime juice
Pinch of red pepper flakes
1 small clove garlic, finely minced
1 TBSP coconut aminos
1/2 tsp sesame oil
1/2 tsp apple cider vinegar
Makes 4 rolls
In a shallow pan of lukewarm water, place 2 spring roll skins, and let them soak for 10-15 seconds to soften them slightly. Be careful when handling, as they break easily when brittle.
Gently remove the skins from the water, and place them on a kitchen towel. Let them rest for about 30 seconds to become more pliable.
Arrange 1 piece of lettuce on the bottom half of 1 skin. You can tear the leaf so it fits nicely. Leave a 1-inch border around the edge of the spring roll skin.
Evenly distribute 4 shrimp, a little cilantro, and some carrots over the spring roll skin. Be sure not to overfill, which can cause the skin to break when rolling.
Pressing down on the filling with your fingers, fold the left and right sides inward, and then start rolling the end nearest you over the top of the fillings and to the other side. If the skin gets too dry to seal, moisten the unsealed edges with a little warm water.
Place the completed roll on a plate, seam side down, and cover with a damp paper towel. Repeat with the remaining ingredients.
Shrimp rolls can be made a day ahead. Simply cover them with a damp paper towel, wrap them well in plastic wrap, and place them in an airtight container. Store in the refrigerator or a cooler until ready to use.
In a medium-sized bowl, combine the sauce ingredients and whisk until fully combined.
Store the sauce in a jar with a tight-fitting lid in the refrigerator until needed.
To serve, cut the rolls on a diagonal, and serve them with the sauce.