Print

Shrimp Spring Rolls with Peanut Sauce

Simple and delicious - Shrimp Spring Rolls with Peanut Sauce | healthynibblesandbits

5 from 4 reviews

Ingredients

Scale

Shrimp

  • 1 pound (450g) 21/25 count shrimp, shelled and deveined
  • 1 tablespoon sesame oil
  • 1 tablespoon chopped fresh ginger
  • 1 clove garlic, finely minced
  • 1 tablespoon light soy sauce (use tamari, if gluten free)
  • 1 teaspoon rice wine vinegar
  • 1/2 teaspoon honey

Spring Rolls

  • 12 22cm rice paper wrappers
  • 1/2 cup (15g) fresh basil leaves
  • 1/2 cup (15g) fresh cilantro leaves
  • 1 1/3 cups (140g) shredded red cabbage (about a quarter of a small head of cabbage)
  • 1 large red bell pepper, thinly sliced
  • pickled carrots and cucumber (recipe here)
  • 6 large strawberries, sliced

Peanut Sauce

  • 1/4 cup creamy peanut butter (I used a slightly salted one)
  • 1/4 cup full-fat coconut milk (from the can)
  • 1 tablespoon rice vinegar
  • 1 tablespoon light soy sauce
  • 1/2 tablespoon lime juice
  • 1/2 tablespoon honey
  • 1 teaspoon sesame oil

Instructions

  1. PREPARE THE SHRIMP: Heat 1 tablespoon sesame oil over medium heat. Add the ginger and garlic, and let them cook for about 2 minutes. Add the shrimp, and cook each side for 2 to 3 minutes. The shrimp will be done when it looks orange and the shrimp has started curled inward. While the shrimp is cooking, stir the soy sauce, rice wine vinegar, and honey. Drizzle this sauce over cooked shrimp. Let the shrimp cool for at least 20 minutes.
  2. PREPARE THE SPRING ROLLS: Fill a bowl with lukewarm to warm water. Dip a sheet of rice paper wrapper and wet it entirely. The wrapper doesn’t have to be completely soft, just moist. It will continue to soften as you add more ingredients to it. Place the wrapper on a flat surface. Fill the wrapper with shrimp, a slice of strawberry, all the vegetables, 2 to 3 basil leaves, and a few cilantro leaves. Fold the lower half of the wrapper over the filling. Fold in the left and right sides toward the center. Continue rolling everything like you would a burrito. The spring rolls should seal nicely.
  3. PREPARE THE DIPPING SAUCE: In a small bowl, mix all the peanut sauce ingredients until well incorporated.
  4. Serve immediately and refrigerate leftovers.

Notes

NUTRITION INFORMATION: Amount for 1 spring roll (with no dipping sauce): Calories: 85, Total Fat 1.6g, Saturated Fat: 0.3g, Cholesterol: 47.6mg, Sodium: 276.5mg, Total Carbohydrate: 12g, Dietary Fiber: 1g, Sugar: 2g, Protein 5.7g

Amount for 1/12 dipping sauce: Calories: 46, Total Fat 4.1g, Saturated Fat: 1.4g, Cholesterol: 0mg, Sodium: 44mg, Total Carbohydrate: 1.5g, Dietary Fiber: 0.3g, Sugar: 0.6g, Protein 1.4g

  • Recipe adapted from Vitamin Sunshine.
  • If you have leftovers, store the rolls in an airtight container and refrigerate it. When you are ready to eat them again, microwave the spring rolls for about 15 seconds to soften the skin. The sauce will become quite thick once it is refrigerated. It will soften in room temperature, but if you are pressed for time, just microwave it for 15 seconds.
  • If you are going to roll your spring rolls over a wooden board like I did, make sure to wet the board and reapply water once the board starts to dry up. This will help make the wrappers less sticky on the board.