Fresh Shrimp Spring Rolls with Zesty Asian Dipping Sauce

The heat here lately has been insane. Yes, it’s Southern California, but rarely do we have 80-90-100 degree days anytime before the end of June – and it’s only May! When the temperatures skyrocket, it’s hard to find the motivation to do anything, let alone step near the kitchen. Luckily, this recipe requires minimal cooking so you can beat the heat and enjoy something healthy to eat! This recipe makes 4 Vietnamese-style spring rolls, and can easily be doubled (or tripled!) to make more.

This recipe is:
• Gluten-free (with GF rice noodles!)
• Dairy-free
• Refined sugar-free
• Nut-free


Fresh Shrimp Spring Rolls with Zesty Asian Dipping Sauce

• 8 medium shrimp, cooked and sliced down the center
• 2 oz. thin rice noodles
• 2 tablespoons each chopped fresh mint, basil, and cilantro
• 1 medium carrot, cut into thin matchsticks
• 1/2 cup baby spinach leaves
• 4 spring roll rice paper wrappers

• 1/8 cup water
• 4 teaspoons gluten-free fish sauce (or tamari)
• 2 tablespoons fresh lime juice
• 1 large clove garlic, finely diced
• 2 teaspoons honey or agave nectar
• 1 teaspoon Sriracha chili sauce
• 1 green onion, green parts only, thinly sliced

1. If your shrimp aren’t already cooked, toss them with some sea salt, pepper, and lemon juice. Cook on medium-high heat for 2 minutes per side, until pink and curled. When cool enough to handle, slice down the center line, and refrigerate while completing the rest of the prep. You want all your ingredients to be cold!

2. Prepare the rice noodles according to the package. Again, let cool and refrigerate while completing your prep.

3. Dip your rice paper wrapper into a large bowl of warm water for five seconds. Remove, and place on a large flat surface.

4. Place the shrimp, cut side up, in a row in the center of your wrapper, leaving about 2 inches on either side. Top with a small clump of noodles, then layer the carrots, basil, mint, and cilantro, finishing with the spinach leaves. Try to keep the ingredients in the center as you build your roll, using your shrimp as a guide.

5. To roll, start with the bottom, longer side of the wrapper. Fold the bottom portion upward, then fold the two smaller sides in, and then roll the whole thing into the remaining side. Voila! You’ve just made your spring roll. The paper is slightly delicate, so try not to place them too close together when completed or they may stick and tear.

6. For the sauce, combine all ingredients in a small bowl and whisk them together. Serve on the side with the rolls, chilled or at room temperature.


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