Shrimp Spring Rolls with Cucumber and Avocado + Peanut Sauce {GF, DF}

Shrimp spring rolls are going to be your favorite summer appetizer or light meal! Skip the fried rolls and make these fresh spring rolls instead. Served with a creamy peanut dipping sauce.  Gluten free and dairy free too.

Shrimp spring rolls is what’s on the lunch menu today. It has been so incredibly hot in Malaysia. And I mean just too hot for my body. I am convinced that every person handles the heat differently. My tolerance for it I believe, is at an all time low. Therefore for lunch sometimes I just want something, cool, fresh and crispy.

Hello shrimp spring rolls aka rice paper rolls aka my best friends on these types of Malaysian afternoons.

These were made for hot and humid days.

I just kind of did a quick scan of the fridge and starting pulling things out. A simple shrimp cucumber roll using cucumbers, shrimp and fresh herbs. Doesn’t get fresher than that. No rice noodles needed, no fancy veggies. We’re going back to the basics for a low carb meal.

Sure if you prefer you could also throw in some noodles but who needs the extra carbs these days right?

I usually serve shrimp spring rolls with a chili dipping sauce but didn’t quite have the ingredients on hand so for these shrimp spring rolls, I went with a peanut dipping sauce instead. I just whisked a few ingredients together and ta-da!

These shrimp spring rolls with the peanut sauce was excellent, and that means a lot coming from me because I am not a fan of peanut butter. There’s that gnack gnack factor to just eating spoonfuls of peanut butter that turns me off completely. You know what I’m talking about right? When the peanut butter coats your entire mouth and you need to pry your jaws open? Yea I hate that. Tell me this happens to everyone, and not just me?

None of that here though. A little bit of olive oil and hot water seemed to neutralize that peanut butter sticky factor and turned the rich butter into a smooth and creamy sauce.

Basically you must make these shrimp spring rolls recipe next time you want a crisp fresh lunch. In the summer months you will find nothing more satisfying or more refreshing. If you want a plant based recipe you could replace the shrimp with tofu + avocado or extra veggies – think carrots, radishes, etc. All of those work.

If you ask me, pretty much anything wrapped up in rice paper is a hit with me. Well, within reason, don’t start coming up with crazy ingredient ideas (though I did make BLT lettuce wraps wrapped up in rice paper too) !

While you may think assembling these shrimp spring rolls can be difficult- trust me it is not. You just need a tiny bit of patience and your work station properly set up. You want a large shallow bowl of hot water to dip the rice paper wrappers in. You just want them lightly moistened – hold them in the water for only a few seconds – you don’t want to overdo this part.

Then place the ingredients on the edge closest to you, neatly and ordering and start rolling the wrapper away from you, tucking in the sides as you go. Your first few might not look perfect but you’ll get the hang of it!

5 from 1 vote

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Shrimp Spring Rolls

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

 

Simple and refreshing appetizer full of crisp flavors. Make these fresh shrimp spring rolls with avocado and cucumber on a hot summer day. Gluten free, dairy free.

Course: Appetizer, Lunch

Cuisine: Asian, Healthy

Servings: 2

Calories: 539 kcal

Author: Vicky

Ingredients

• 1-2 small cucumbers thinly sliced into matchsticks
• 20 medium shrimp boiled, deveined, and peeled
• handful of mint chopped
• handful of green onions thinly sliced
• handful basil chopped
• 10 rice paper rolls
• For the sauce:
• a few tablespoons peanut butter
• a couple tablespoons hot water
• a couple teaspoons olive oil
• 2 cloves garlic minced
• equivalent amount of ginger minced

Instructions

1. In a small bowl combine hot water, peanut butter, oil, garlic and ginger. Mix until smooth. Add more water if necessary until the consistency is that of a sauce.
2. Place the rice paper in a bowl of warm water and remove once the rice paper has softened.
3. Place rice paper roll in front of you and to the center of the roll add the cucumber, 2 shrimp per roll, a pinch of green onions, mint and basil
4. Fold in the two sides and then start to roll the rice paper roll tightly, kind of like a burrito.
5. Set aside and continue with remaining rice paper rolls.

Nutrition Facts

Shrimp Spring Rolls

Amount Per Serving

Calories 539 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 3g19%

Cholesterol 159mg53%

Sodium 1123mg49%

Potassium 485mg14%

Carbohydrates 63g21%

Fiber 4g17%

Sugar 4g4%

Protein 28g56%

Vitamin A 110IU2%

Vitamin C 8.2mg10%

Calcium 168mg17%

Iron 5.3mg29%

* Percent Daily Values are based on a 2000 calorie diet.