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: 96kcal | Carbohydrates: 6g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 71mg | Sodium: 659mg | Potassium: 181mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3124IU | Vitamin C: 26mg | Calcium: 53mg | Iron: 1mg
