Shrimp and Veggie Spring Rolls
Shrimp and Veggie Spring Rolls with fresh, colorful veggies and creamy peanut dipping sauce make the perfect easy Summer appetizer or main dish!
Servings:8 servings
Ingredients
- 1 cucumber, peeled, seeded, and thinly sliced
- 1 yellow bell pepper, stem and membranes removed, thinly sliced
- 1 red bell pepper, stem and membranes removed, thinly sliced
- 2 large carrots, peeled and thinly sliced
- ½ pound cooked small shrimp, peeled, deveined, and tails removed
- 1 bunch cilantro, roughly chopped
- 8-10 sheets of Asian rice paper
Peanut Dipping Sauce
- 4 tablespoons creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons water, (as needed)
- 2 teaspoons brown sugar
- 1 teaspoon hot sauce, (Asian chili sauce works great OR sub ¼ teaspoon crushed red pepper flakes)
- ½ teaspoon garlic powder
Instructions
- On a clean, flat surface, lay one piece of rice paper (if using dehydrated, first soak in room temperature water for 10-15 seconds to rehydrate). In the center of the rice paper arrange sliced cucumbers, bell peppers, carrots, shrimp, and chopped cilantro.
- Roll tightly (burrito-style) pinching the edges of the rice paper to seal. Use a sharp knife to slice each in half crosswise. Repeat with remaining rice paper, veggies, shrimp, and cilantro.
- To make the peanut sauce, stir together peanut butter, soy sauce, garlic powder, brown sugar, hot sauce (or crushed red pepper flakes). Stir in 1-2 tablespoons water to thin as needed. Serve with spring rolls for dipping.
Notes
Serve with Thai peanut sauce or sweet Thai chili sauce for dipping.
Nutrition
Calories: 96 kcal, Carbohydrates: 6 g, Protein: 9 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 71 mg, Sodium: 659 mg, Potassium: 181 mg, Fiber: 1 g, Sugar: 3 g, Vitamin A: 3124 IU, Vitamin C: 26 mg, Calcium: 53 mg, Iron: 1 mg