Shrimp Spring Rolls with Ginger Peanut Sauce
Fresh spring rolls filled with crispy vegetables, creamy avocado, juicy shrimp and lime juice with a side of delicious ginger peanut sauce.
- Prep Time: 30-35 minutes
- Cook Time: 10-15 mins
- Total Time: 40-50 mins
- Yield: 10 Spring Rolls 1x
- Category: Dinner
- Method: No-Cook
- Cuisine: Asian
Ingredients
Scale
Spring Rolls:
- ½-pound large cooked shrimp, peeled and tails removed
- 1 large carrot, peeled and julienned
- 1 large cucumber, julienned
- 1 red pepper or 10 radishes, julienned
- ⅓ cup purple cabbage, chopped
- 1 avocado, sliced
- Handful of fresh cilantro, chopped
- Squeeze of fresh lime juice
- 10 (8-inch) spring roll rice paper wrappers
Peanut Sauce:
- 3 tablespoons creamy natural peanut butter
- 2 tablespoons brown sugar or honey
- 2 tablespoons low sodium soy sauce or Tamari
- 1 ½ tablespoons toasted sesame oil
- Zest and juice of 1 lime
- 1 teaspoon Sriracha or chili garlic sauce
- 1 teaspoon fresh ginger, peeled and minced
- Splash hot water
Instructions
- Prepare rice paper wrappers by pouring warm water into a shallow 9-inch pan.
- Working with one at a time, dip the rice paper wrapper into the water for 45-60 seconds, until it is soft but pliable. Immediately remove it from the water and place on a flat surface. Pat slightly dry.
- Stack shrimp and vegetables in the center of the rice paper.
- Tightly roll up the rice paper, tucking in the fillings. Repeat process until vegetables are used up.
- Whisk together peanut butter, brown sugar, soy sauce, sesame oil, lime zest and juice, Sriracha, ginger and a splash of hot water.
Nutrition
- Serving Size: 2 Spring Rolls
- Calories: 309
- Sugar: 12g
- Sodium: 418mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 68mg