Shrimp Spring Rolls
- Isabel S.
- Feb 20, 2018
- 3 min read
It's in the 70's in Nashville today, in FEBRUARY! For those of you who live in temperate areas of this world, you are lucky but you miss out on one of my favorite things. Season changes! I get bored with the same weather. Even with summer! I love to feel the warm air start to form as spring arrives and the chill of winter creeping in which always reminds me Thanksgiving and Christmas are right around the corner. So, in honor of this warm spell, I think it's time for some Spring Rolls with Yuzu Peanut Sauce!
This colorful meal is about as healthy as you can get, in my opinion. Raw veg, gluten-free, protein packed...it's the perfect light lunch that will actually fill you up! Also, it's super easy once you get the hang of rolling. I'm by no means an expert, but I've gotten it down well enough where they stay together and look almost pretty! The key is to place ingredients at one end and to get a nice tight roll. The rice paper will be sticky so it might be a little challenging to keep it straight, but you'll get the hang of it!
If you don't want to add the shrimp, leave it out. I would just add a little more avocado to give it more substance. The real star of the show is this peanut sauce! I add yuzu to give it a little spice but that's totally optional. I make my own peanut butter but unsalted store bought works great! One thing I've noticed with store bought is when I add liquid, it gets very thick. I researched and found out this is a reaction with the liquid and it has to reach a breaking point before it will thin out. If this happens to you, add a little water at a time stirring in between each teaspoon. If you have to add water you might need to add a little more salt or coconut aminos for flavor sake, but I've found it doesn't affect the taste too much. You'll notice this recipe only makes a small amount of sauce. This is because it's very flavorful and for three spring rolls it's the perfect amount for me. If you need more just simply double the recipe!
Ingredients
Rice paper- White or brown rice
Precooked shrimp thawed if frozen (I use 1 1/2-2 shrimp per roll)
Carrot
Cucumber
Avocado
Purple cabbage
Cilantro
Lime
Directions
Thinly slice all your veggies and cut frozen shrimp in half.
Follow the directions on your rice paper. I dip mine in warm shallow water a couple times, shake off excess water, and let sit on a dry plate until it's pliable and slightly sticky (about 30 seconds).
Starting close to you, arrange ingredients in a neat stack, leaving room on the edges and end closest to you (see video). Squeeze a little lime juice inside before you roll.
Starting closest to you, roll tightly until the end reaches the other side of the ingedients. Fold each side in and stick to the top, then rol to the endl, keeping everything as tight as you can.
Repeat on however many rolls you want!
Serve with peanut sauce.
Ingredients
Peanut Sauce (makes enough for 3 spring rolls)
1 heaping tsp peanut butter
2 tsp coconut aminos or low sodium soy sauce
2 tsp white wine vinegar
Dash of yuzu- It's spicy so be careful! (optional)
Directions
Mix well.
If sauce becomes very thick add water 1 tsp at a time, stirring in between, until thin.
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