Vegetable Spring Rolls with Shrimp and Creamy Sriracha Dipping Sauce

Vegetable spring rolls with shrimp and a side of creamy sriracha dipping sauce are a nice departure from a regular sandwich. These shrimp spring rolls are a healthy lunch, perfect when you’re on the go!

When it comes time for lunch, it can be hard to think outside the box and come up with healthy options that are tasty and fresh. These Shrimp and Vegetable Spring Rolls are one of our favourite lunches lately, so I just have to share this spring rolls recipe with you!

What vegetables go in shrimp spring rolls?

You can really add any of your favorite vegetables to these vegetable spring rolls, but traditionally, spring roll recipes include veggies like carrots, cucumber, and green onion. To make this vegetable spring rolls recipe, you’ll need:

• 8 large round rice paper wraps
• 1 cup (approximately) water
• 1 carrot
• 1/2 large english cucumber
• 24-32 medium cooked shrimp
• 1-2 cups fresh organic salad greens

Vegetable Spring Roll Sauce

If you’re wondering what sauce goes with spring rolls, the obvious answer for me is a side of creamy Sriracha dipping sauce! Making it couldn’t be any easier, because there are just 2 ingredients in it; mayo and sriracha. Technically, that means it is a spicy aioli. Alternatively, you can serve the vegetable spring rolls with sweet red chili sauce for dipping

How to Assemble Shrimp and Vegetable Spring Rolls

It’s a good idea to prepare all your ingredients before assembling the spring rolls, so begin by cutting the carrots and the cucumbers in long thin strips (julienne). I actually have a really great kitchen tool that I use for this job: a julienne peeler. I’m not the kind of person who falls for every kitchen gimmick out there, but this is definitely one of those kitchen tools I appreciate having because chopping is not my favourite kitchen task. I use the Zyliss Julienne Peeler and it does the job very well and it won’t break the bank.

Set out the shrimp (it’s helpful if you pat them dry with a paper towel before assembly) and the salad greens.

Lay out a clean kitchen towel on top of your work space.

Place some of the water on a large dinner plate and get ready to soak the sheets of rice paper. It’s helpful to do this one at a time because they tend to stick to each other and make a huge mess.  Soak the first sheet just until it’s softened and you’re able to bend it easily. Don’t over-soak! This makes the rice paper sheets turn to mush and your spring rolls will fall apart.

Spread the soaked rice paper sheet onto the clean kitchen towel and place 3-4 shrimp in a line in the centre. Add a small amount of the julienne cucumber and carrot, and a small handful of the greens. Fold one end over the ingredients, fold in the sides, and roll it up like a burrito.

Repeat this process until you’ve rolled all 8 spring rolls, making sure that you take the time to soak the rice paper wraps one at a time.

Slice them in half to serve if you wish, and be sure to serve them with some of that yummy Sriracha mayonnaise for dipping, or a sweet chili dipping sauce if you’d prefer that.

Don’t the shrimp and vegetable spring rolls look so fresh and delicious??

And the best part is, they’re only 2 Weight Watchers PointsPlus per roll (plus 1 PointPlus for 1 tbsp of dipping sauce), making them the perfect healthy lunch or snack!

I hope you enjoyed this one! Let me know in the comments below, what’s your favourite fresh and tasty lunch?

Vegetable Spring Rolls with Shrimp and Sriracha Dipping Sauce

Vegetable spring rolls with shrimp and a side of creamy sriracha dipping sauce are a nice departure from a regular sandwich. These shrimp spring rolls are a healthy lunch, perfect when you're on the go!

Print Pin Rate

Course: Lunch, Main Course

Cuisine: Asian

Keyword: Asian shrimp recipes, healthy lunch recipes, shrimp spring rolls, spring roll dipping sauce, vegetable spring rolls

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 8 spring rolls

1x2x3x

Calories: 114kcal

Author: Chrissie (thebusybaker.ca)

Ingredients

For the Spring Rolls:

• 8 large round rice paper wraps
• 1 cup approximately water
• 1 carrot sliced into julienne strips
• 1/2 large English cucumber sliced into julienne strips
• 24-32 medium cooked shrimp patted dry with paper toweling
• 2 cups fresh organic salad greens

For the Sriracha Dipping Sauce

• 1/2 cup light mayonnaise
• 1 tbsp Sriracha

Instructions

To Make the Sauce:

• Combine the mayonnaise and the Sriracha in a small bowl and set it aside in the refrigerator while you prepare the spring rolls.

To Assemble the Spring Rolls:

• Lay out a clean kitchen towel on top of your work space.
• Place some of the water on a large dinner plate and get ready to soak the sheets of rice paper. It's helpful to do this one at a time because they tend to stick to each other and make a huge mess.  Soak the first sheet just until it's softened and you're able to bend it easily. Don't over-soak! This makes the rice paper sheets turn to mush and your spring rolls will fall apart.
• Spread the soaked rice paper sheet onto the clean kitchen towel and place 3-4 shrimp in a line in the centre. Add a small amount of the julienne cucumber and carrot, and a small handful of the greens. Fold one end over the ingredients, fold in the sides, and roll it up like a burrito.
• Repeat this process until you've rolled all 8 spring rolls, making sure that you take the time to soak the rice paper wraps one at a time.
• Slice them in half to serve if you wish, and be sure to serve them with some of that yummy Sriracha mayonnaise for dipping, or a sweet chili dipping sauce if you'd prefer that.

Nutrition

Serving: 1serving | Calories: 114kcal | Carbohydrates: 14g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 49mg | Sodium: 406mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1417IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 1mg

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