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!
Servings 8 spring rolls
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
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.
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