These easy shrimp spring rolls make the perfect dinner, lunch, or party snack as they’re great to meal prep. Not only are they versatile, they roll and the sauce together balance crunchy and creamy to make the perfect bite. Plus, they only take 20 minutes to make!
Note from Katie: I don’t eat seafood, so I easily swapped the shrimp with tofu strips!
SERVING SIZE: 2
This recipe is in collaboration with @sauceyrosie.
THE RECIPE:
Put a pot of water on the stove and bring it to a boil.
Add in 2 cups shrimp (if frozen, no need to thaw first) and let boil for around 4 minutes or until the shrimp turn pink. You can also use 4 oz tofu instead for a vegetarian meal.
While the shrimp are boiling, thinly slice 1 red pepper, ½ cucumber, and 1 cup cabbage.
Now we build the spring rolls! For each roll, submerge rice paper for 7-10 seconds on each side in a bowl of water.
Place the rice paper down on a dry surface. On top of it, add sesame seeds, a few mint leaves, and your cooked shrimp.
Add a little bit of your veggies, like the pepper, cucumber and cabbage. Enough to fill the roll, but not too much so it’s hard to pack it! It might take you a practice round to perfect it.
To roll your spring rolls, fold in the sides, then roll from the bottom up, tucking tightly until sealed. (like a burrito!)
This brings us to the coconut peanut sauce. Put ½ cup coconut milk in a bowl. Add ⅓ cup peanut butter, 1.5 tbsp soy sauce, juice from 1 lime, and 1 tsp sesame seed oil, then whisk.
Dip your spring rolls into the coconut peanut sauce for a perfectly crunchy and nutty bite!
Shrimp Spring rolls with an Easy Coconut Peanut Sauce
Ingredients
For the rolls:
- 10 rice paper rolls
- 2 cups frozen shrimp peeled and deveined, OR 4 oz tofu thinly sliced
- 1 cup cabbage thinly sliced
- ½ cucumber thinly sliced
- 1 pack fresh mint
- 2 tbsp sesame seeds
- 1 red bell pepper thinly sliced, I like red for a pop of color, but any color works
For the sauce:
- ½ cup coconut milk
- ⅓ cup peanut butter
- 1.5 tbsp soy sauce alt. tamari or coconut aminos
- 1 lime juiced
- 1 tsp sesame seed oil
Instructions
- Put a pot of water on the stove and bring it to a boil.
- Add in 2 cups frozen shrimp (no need to thaw first) and let boil for around 4 minutes or until the shrimp turn pink. You can also use 4 oz tofu (thinly sliced) instead for a vegetarian meal.
- While the shrimp are boiling, thinly slice 1 red pepper, ½ cucumber, and 1 cup cabbage.
- Now we build the spring rolls! For each roll, submerge rice paper roll for 7-10 seconds on each side in a bowl of water.
- Place the rice paper down on a dry surface. On top of it, add sesame seeds, a few mint leaves, and your cooked shrimp.
- Add a little bit of your veggies, like the pepper, cucumber and cabbage. Enough to fill the roll, but not too much so it's hard to pack it! It might take you a practice round to perfect it.
- To roll your spring rolls, fold in the sides, then roll from the bottom up, tucking tightly until sealed. (like a burrito!)
- This brings us to the coconut peanut sauce. Put ½ cup coconut milk in a bowl. Add ⅓ cup peanut butter, 1.5 tbsp soy sauce, juice from 1 lime, and 1 tsp sesame seed oil, then whisk.
- Dip your spring rolls into the coconut peanut sauce for a perfectly crunchy and nutty bite!
