Today, we have for you a light, yet delicious and filling lunch or appetizer to get you through that midday slump.
It is gluten-free, dairy-free and egg-free. It has shrimp, but if you are allergic, you can definitely substitute any protein. It is chock-full of veggies and healthy fats. And, not to mention, each spring roll is approximately 200 calories with a slight drizzle of sauce.
The sauce, in my opinion, actually makes this dish. So, if you decide to whip these rolls up, please, don’t skimp on the sauce. The sauce is actually pretty easy. You just throw everything into a blender and turn on high.
Let’s get started, shall we?Let’s start with that sauce…. I used honey, coco aminos (or soy sauce), toasted sesame oil, light coconut milk, rice vinegar, Sriracha, peanut butter, ginger and lime juice.
To a blender I added the ingredients and mixed well. Now for the prep.I used a cucumber, a carrot, cilantro leaves, an avocado, and a lime.I cut my carrot into matchstick pieces.I peeled and cut the cucumber into two pieces.I scooped out the seeds.And, also cut up into matchstick pieces.I cut the avocado into two pieces.Scooped out the pulp using a spoon.I then sliced the avocado into thin slices.I squeezed the lime juice over the avocado to keep its green color.I then took a 10 ounce bag of frozen, large shrimp that had previously been peeled and deveined. I defrosted them and put them into a skillet sprayed with non-stick spray. I cooked them over medium-high heat for about a minute on each side. I left them to cool.I then got out my rice wraps. The first time I used these, it was a definite “fail.” So, bear with me and read carefully. Let me help you “win!”I used these. They are hard out of the package and have little “x’s” on them. You must take out one at a time to prepare and roll one spring roll individually. After you roll a spring roll, place in the fridge while you finish the rest. This actually “sets” them and makes them easier to cut and handle.I took the first wrapper out and ran under hot water from the faucet until the “x’s” disappeared and the wrapper became pliable and looks and feels like a clear skin.I gently placed onto a plate for me to work with. I slowly added the fixings to the wrapper. Remember it is pliable but also easy to tear, so tend with care.First the shrimp.Avocado slices.Cucumber.Carrots.And then a few leaves of spinach I had on hand. Next, I very gingerly folded the sides in. I then folded the bottom over the sides, starting to simultaneously roll and pulling the insides back toward me at the same time. I rolled until it was completely rolled up.Like I said earlier, I placed each one into the fridge to set up and marry, making it easier to cut in half when ready to serve. I continued making the rest of the spring rolls. When ready to serve, I cut each into two pieces and served with the sauce.Recipe:
Makes six rolls and takes approximately 20 minutes.
To a blender add:
4 tablespoons peanut butter
4 tablespoons light coconut milk
2 tablespoons honey
2 tablespoons coconut amigos (for gluten-free) or soy sauce
2 teaspoons fresh ginger (outer skin removed)
1 teaspoon toasted sesame oil
1 teaspoon rice wine vinegar
juice of 1 lime
Sriracha (optional) to taste
Blend until smooth
6 circular rice wrappers
1 avocado, rind removed and sliced, lime squeezed over
1 carrot, peeled and cut into matchstick pieces
1 cucumber, peeled, seeds removed, and cut into matchstick pieces
spinach leaves or cabbage/lettuce of choice
10 ounces of peeled, deveined shrimp, sautéed for 1 minute on each side
Wet 1 rice wrapper under hot water until soft, pliable and translucent. Lay on a flat surface. Layer shrimp and vegetables in the center of the wrapper. Fold in the sides. Roll wrapper from the bottom up while pulling the insides down at the same time. Roll until completely rolled up. Place in the refrigerator until all six rolls are finished. When ready to serve, take out and slice down the middle with a sharp knife. Serve with sauce.
You can make this ahead only the same day of serving.