These delicious and crunchy little spring rolls pack a big punch of filling nutrition.
Table of Contents
This is a perfect summertime dish, as it’s served cold. It’s of Southeast Asian origin, where they know a thing or two about how to serve a tasty cold dish, enjoyed in the sweltering heat. It’s also a lovely dish anytime you just want a fresh reminder of summer, with crunchy veggies bursting with color and flavor.
You’re going to love how easily this comes together. Boil the shrimp for a couple of minutes, prepare the veggies, and assemble. With store-bought dipping sauce, you’ll have a delicious and nutritious dish ready within 30 minutes. You could even buy the veggies pre-cut and the shrimp already cooked, then you just soften the wrappers, assemble, and roll. Nothing difficult about it. It’s one of those things that after you’ve tried your hand at it a few times, you can eventually do it in your sleep. Your muscles have memories, and your taste buds will remind your hands what a good time they had lifting these to your mouth!
If you’re thinking about making your own dipping sauce, then take a look at this Easy Korean Gochujang Sauce and, if you feel like cooking your own shrimp, here’s a little lesson in Quick Boiled Shrimp.
Are Shrimp Spring Rolls Healthy?
This is a low-calorie, low-fat, gluten-free, dairy-free, healthy meal as written. Raw veggies provide vitamins A and C, calcium, and fiber. The shrimp provides a good deal of protein, omega-3 and a significant amount of iron, along with other minerals as well.
Additions and Substitutions for spring rolls…
You don’t want to overfill the wrappers, because they are so delicate. But be sure to include the rice noodles in each one as they add a nice element to the texture, along with the shrimp and vegetables. Other noodles will work well, if you prefer, such as bean threads. Cabbage, green onions, bok choy, cilantro, avocado, fresh basil, different types of lettuce, and different colors of peppers will all work in this, too. Shaved parsnip is a good possibility, as are sprouts of any type, garlic, mushrooms, and ginger.
INGREDIENTS
- 18 medium shrimp, peeled and deveined
- 2 ounces rice vermicelli noodles
- 1 cucumber, cut into thin matchsticks
- 1 carrot, peeled and cut into thin matchsticks
- 1 red bell pepper, cut into thin matchsticks
- 12 fresh mint leaves
- 6 large pieces of butter lettuce, tough stems removed
- 6 large rice paper sheets (22cm)
- Warm water for rolling spring rolls
INSTRUCTIONS
Prep
Cook shrimp and noodles, cut vegetables.
Assemble
Soften rice paper, add fillings, and roll.
Devour!
FAQs & Tips
This recipe is best served fresh, because the rice paper gets a little chewy. To make a couple of hours ahead of time, cover with a damp paper towel and then seal in an airtight container. You can assemble these up to 2 days in advance, then store them in the fridge in an airtight container. Be sure to separate each roll from the others so they don’t stick together. They’re very delicate and will tear. Freezing is not recommended.
Uncooked and deveined frozen shrimp is the way to go, in my opinion. Thaw just prior to cooking, according to the directions on the bag, and you’re ready.
‘Fresh’ shrimp is often previously frozen, since it may be shipped a long distance, so you’re likely not gaining much flavor. Plus, it’s work to peel and devein. But if you live near a good source of wild-caught shrimp, you’re likely an old hand at quickly peeling and deveining them!
As mentioned before you can use Korean gochujang, Thai sriracha or just a simple soy sauce. Peanut sauce is also a great pairing for spring rolls and you can find directions to make it here in this Kabocha Squash with Peanut Sauce Recipe. But you do you, whatever you enjoy for a dipping sauce will work.
Serving Suggestions
Shrimp easily lends itself to many cuisines. To create a beautiful summer table, serve these tasty shrimp spring rolls along with a fruit-forward salad such as Corn Mango Salad. A refreshing summertime drink to round out the menu might be a Pimm’s Cup Cocktail, or a Blended Raspberry Mojito with Muddled Blueberries.
Ingredients
- 18 medium shrimp peeled and deveined
- 2 ounces rice vermicelli noodles
- 1 cucumber cut into thin matchsticks
- 1 carrot peeled and cut into thin matchsticks
- 1 red bell pepper cut into thin matchsticks
- 12 fresh mint leaves
- 6 large pieces of butter lettuce tough stems removed
- 6 large rice paper sheets 22cm
- Warm water for rolling spring rolls
Instructions
- Cook the shrimp in boiling water for 2-3 minutes until pink and opaque. Drain and let cool.
- Cook the rice vermicelli noodles according to package instructions. Drain and rinse with cold water.
- Prepare the vegetables by cutting the carrot, cucumber, and bell pepper into thin matchsticks.
- Fill a large bowl with warm water. Dip one rice paper sheet into the water for about 5-10 seconds until soft but still slightly firm.
- Place the softened rice paper on a clean, flat surface. Lay a piece of lettuce on the bottom third of the rice paper.
- Add a small amount of rice vermicelli noodles, a few matchsticks of carrot, cucumber, and bell pepper, and a few mint leaves on top of the lettuce.
- Place 3 shrimps on top of the vegetables.
- Fold the sides of the rice paper over the filling, then roll it up tightly from the bottom to the top. Repeat with the remaining ingredients.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Leave a Comment