Spicy Shrimp Spring Rolls

a perfect weeknight dinner

Lighter and brighter meals. These spring rolls are filling and healthy all at the same time.

I saw spring roll burrito’s all over my FYP recently and I decided to give it a go and make my own version.

Spicy shrimp and crisp veggies rolled up in some rice paper with a “peanut” dipping sauce.

Here’s where I decided to change gears. My love for peanut butter does not extend past a good ole fashioned peanut butter spoon/pbj. So I did an easy swap out with Tahini (sesame butter). It’s still nutty, but I find it less sweet and a little less thick. (and you can use tahini for so dips, spreads, dressings and so many other things!).

With that being said these can made to your taste. Feel free to use vegetables that you have on hand or swap with cabbage, red onion, or another protein. Tailor them to your taste buds, thats what makes these rolls fun.

Let’s jump into the recipe shall we?

For this recipe, a julienne peeler helps cut down on time!

Spicy Shrimp Spring Rolls

Prep Time: 20-30 Minutes

Servings: 4 large spring rolls

Spring Roll Ingredients

• 12 Rice Paper/Spring Roll Wrappers (3 per piece)

• 1 lb Spicy Shrimp Mixture

• 1 Head of Butter Lettuce or Iceberg

• 1 Red Bell Pepper Julienned

• 1 Medium Sized Carrot Julienned

• 2 Persian Cucumbers Julienned

• 1 Jalapeno Thinly Sliced

• 1 Bunch of Green onions, greens julienned

• 1 Bunch of Cilantro

• 1 Avocado Thinly Sliced

For the Spring Rolls:

Prep and Wash your vegetables.

To assemble- Place your rice paper in warm water for ~10-15 seconds until it’s pliable. (make sure to fully place them in the water to prevent them from curling and bunching up).

Place 3 rice paper/spring roll wrappers down, slightly overlapping them. (3 way Venn Diagram). Place a couple pieces of the lettuce down. Place the shrimp mixture on top and inside of the lettuce, continue to layer with the vegetables.

Take the bottom of the rice paper and fold over. Tuck and Fold both sides over, then continue to roll until it is tightly sealed.

Let the rolls sit for 10-15 seconds before cutting, this just helps make sure they are sealed all the way.

Spicy Shrimp Ingredients

• 1 lb Shrimp peeled, deveined and chopped into bite size pieces