Wet each piece of rice paper for about 10 seconds until it becomes pliable.

Place two shrimp and a pinch of green onions onto the rice paper. 

Fold once, tuck in the sides, and continue rolling until it forms a spring roll shape.

Repeat this process for all six rice rolls.

 

Prevent Sticking: 

Brush a plate with avocado oil to prevent sticking. Place the rice rolls on the plate and lightly brush oil around them as well.

Steam the Rolls: 

Using a steamer that fits the plate, steam the rice rolls for about 7 minutes, or until the shrimp turns pink and is fully cooked.

 

Prepare the Sauces: 

While the rolls are steaming, mix together the ingredients for the sweet soy sauce and peanut butter sauce.

Adjust the consistency of the peanut butter sauce by adding a little water, ensuring it’s runny enough to drizzle.

 

Once the rice rolls are ready, serve them with the sweet soy sauce and peanut butter sauce on the side.

Garnish with chili crisp for an extra kick.