Shrimp Spring Wraps w Ginger Peanut Sauce

About

This yummy snack is the perfect finger food. A soft cabbage wrap is filled with a saucy mixture of shrimp and bean sprouts. Simply pick up and dip into a side of peanut sauce flavored with fresh ginger and sesame seeds, or you can drizzle the sauce over the wraps before picking up to eat.

If you are interested in making spring ‘rolls’ instead of ‘wraps’, simply boil the cabbage leaves until soft instead of following the directions in Step 1.

Ingredients

4 large leaf cabbage, green, raw
8 large shrimp raw
4 ½ ounce bean sprouts
¼ teaspoon black pepper, ground
¼ teaspoon onion powder
¼ teaspoon garlic, powder
¼ teaspoon crushed red pepper by simply organic
1 ½ tablespoon soy sauce
1 tablespoon olive oil
1 ⅔ cup water
1 tablespoon peanut butter
1 teaspoon, whole pieces sesame seeds
1 teaspoon ginger

Instructions

To prepare the cabbage leaves,cut out the hard white centers. Soak the leaves in cold salted water for at least 1 hour. This will soften the leaves without wilting them. After 1 hour, pat the leaves dry and set them aside for later.
During the end of the softening process for the cabbage leaves, prepare the filling and sauce. Finely dice the jumbo shrimp and toss them in a bowl with whole bean sprouts, pepper, onion powder, garlic powder, red pepper, soy sauce, and olive oil.
Place the shrimp mixture into a pan over medium-high heat. Occasionally stir the pan as the shrimp cooks to a golden brown, the bean sprouts become very tender, and most of the excess liquid gets absorbed into the ingredients. Set the pan aside to cool when done.
To make the sauce, combine the remaining ingredients in a small pan over low heat. Bring the water to a gentle simmer and stir until the peanut butter emulsifies with the water. Continually simmer until the sauce reduces to a thick peanut sauce – this will only take a minute or two.
Scoop the shrimp filling into each cabbage leaf. Arrange the filled cabbage in a serving dish or meal prep container so they are pressed against each other to hold the edges of the leaves up. It is your choice to serve the peanut sauce on the side or spoon directly onto the spring wraps.