# @cj.eats_ on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/C-DbPz6Jhog
- **Gondola URL:** https://gondola.cc/posts/32144498-cjeats-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/13623e0ae2.jpg
- **Posted:** 2024-07-30T16:29:17.000+00:00
- **Account Owner:** Chris Joe (@cj.eats_) — https://gondola.cc/cj.eats_

## Caption

These fresh Spring Rolls with Peanut Sauce are perfect for summer and have been getting me through the heat! They’re easy to make but a good quality chef’s knife is key for the prep, which is why victorinoxnorthamerica Swiss Classic Chef’s Knife is one of my go-to tools in the kitchen. It’s super sharp out of the box and has a comfortable, ergonomic handle that’s well balanced for all the prep work you need to make a dish like these spring rolls. The epicurean_usa Gourmet Series Cutting Board’s large surface area is a high quality, sturdy surface that’s well suited to give you the cutting area you need to have multiple ingredients prepped at once, like all these vegetables. Plus, it comes with a second side with juice grooves to help with spills to keep those countertops clean! Shop them both in my IG Stories! #MyVictorinox

Spring Rolls with Peanut Sauce
Makes about 8 spring rolls
1 pound shrimp, peeled and deveined
1 pack dried rice paper (22-25cm size)
2 large carrots, cut into matchsticks
1 daikon radish, cut into matchsticks
1 large English cucumber, cut into 5” batons
1 head green leaf lettuce
8 oz rice vermicelli (fresh or dried)
1 bunch fresh mint leaves
1 bunch garlic chives
Peanut Sauce
½ cup creamy peanut butter
2 tbsp rice vinegar
1 tbsp light soy sauce
1 tsp sugar
1 tbsp fish sauce
2 tbsp hot water
Chopped peanuts
1. Bring a pot of water to a boil and poach the shrimp until just pink (about 1 minute). Remove and place in an ice bath until cooled. Slice the shrimp in half.
2. If using dried vermicelli, boil the dried noodles for 1-2 minutes until tender and drain. Run under cold water to remove any starch.
3. Dip the rice paper in water for 15 seconds and immediately transfer to a cutting board. In the bottom half of the rice paper, add lettuce, rice vermicelli, cucumber, carrot, daikon, and fresh mint. Tuck and roll the bottom over the vegetables and noodles then fold in the two sides of the rice paper.
4. After a full roll, add three pieces of shrimp pink side down along the roll and make another full roll. Add the garlic chive then roll until the spring roll is sealed.
5. In a bowl mix together the sauce ingredients until smooth. Dip and enjoy!

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## Tags

myvictorinox

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