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Shrimp Spring Rolls

Posted on March 6th, 2016 @ 2:00 pm in Food by Jen Risser
Shrimp Spring Rolls

Shrimp Spring Rolls With Peanut Dipping Sauce
Serves 8
These delicious healthy spring rolls will satisfy any hunger craving, without the guilt. Everything you need (veggies, protein, carbs, and healthy fats) are all rolled into one amazing finger food. The refreshing mix of crunchy, fresh ingredients with chewy noodles will wow your taste buds. Top each bite off with a smear of dipping sauce, and you’ve got the perfect snack or meal. Up the protein content by serving your spring rolls with a side of steamed edamame beans.

Spring Roll Ingredients:
*1 package rice paper spring roll wrappers
*1 box thin rice noodles
24 medium-sized raw shrimp
1 package mint leaves
1 bunch cilantro
8 lettuce leaves
1/2 avocado
2 large carrots
1/4 cucumber

Spring Roll Directions:
Peel and seed 1/4 of a cucumber. Julienne the cucumber, and place on a plate in eight separate piles.
Peel and julienne (or shred) carrots onto a place into eight piles.
Peel the skin off of 1/2 of an avocado. Slice the avocado half into eight slices.
Bring a medium pot of water to boil. Place 1/4 of the package of rice noodles into the boiling water. Remove from heat and let sit for three minutes. Drain the noodles, and then place them on a plate to cut them into eight even piles.
Deshell and devein the shrimp. Bring a medium pot of water to boil. Boil the shrimp for about three minutes or until they turn pink. Drain the shrimp, and place into a small bowl.
Wet two paper towels, and place each towel on two separate plates.
Fill a large bowl or baking dish with about one inch warm water.
Place one rice wrapper into the warm water for about 30 seconds. Carefully remove the wrapper from the water, and place it on top of the wet paper towel.
Layer your ingredients by placing three shrimp across the middle of the wrapper. Top with two mint leaves, four to six cilantro leaves, one slice avocado, one pile carrots, one pile cucumbers, one pile rice noodles, and one lettuce leaf, leaving about 2 inches uncovered with ingredients on each side.
Fold the non layered sides inward, and then tightly roll the wrapper.
Place on the other plate on top of the wet paper towel.
Repeat with the other rolls.

*There will be extra rice paper wrappers and rice noodles leftover. Store in ziplock bags for future use.

Dipping Sauce Ingredients:
1/4 cup peanut, almond, or sunflower nut butter
2 Tablespoon soy sauce or coconut aminos
2 Tablespoons lime juice
2 cloves garlic
2 teaspoons sesame oil
1 teaspoon oyster sauce
1 teaspoon garlic chili sauce
1 teaspoon palm or brown sugar
pinches of: turmeric, cumin, coriander, and ginger powder

Dipping Sauce Directions:
Mince or press the garlic into a small bowl.
Add the rest of the dipping sauce ingredients.
Whisk to mix.
If the consistency is too thick, whisk in 1/2 tablespoon water.

 

 

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