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DIY Fresh Veggie Spring Rolls with Shrimp

**Click the link above to watch the ‘How To’ video

You may have seen my previous post about my Plantbased Pescatarian lifestyle.  I’m often on the hunt to keep things interesting, trying new ideas to help take away excuses, boredom, and the mundane out of eating plant-based.  These wraps are super easy, delicious, and creative.  I love them because they look as if you’ve done much more work than you actually did.

In my opinion, the most time-consuming part is the prep work of chopping and shaving veggies for the wraps.   I personally found it easiest to cut the veggies into small thin strips.  Halfway through, I found myself using a vegetable/potato peeling tool to create even/precise, thin strips; it really cuts down on the time.

 

I’d suggest finding a store that is well stocked with variations of food and great produce.  For me, that store was Kroger… I found everything in this one store which made my shopping a breeze.  Below I’ve provided your shopping list of ingredients, tools, and recipes to create these oh so delicious veggie wraps!

 

SHOPPING LIST:

PRODUCE (Ingredients for Spring Rolls)
  • 1 bunch Basil, fresh leaves
  • 1 container of Spinach & Arugula mix
  • 1 Carrot, large
  • 1 bunch Cilantro, fresh
  • 1 English cucumber, large
  • 2 Mangos
  • 1 bunch Mint, fresh leaves
  • 2 handfuls of purple cabbage
SEAFOOD (Optional)
  • 1 lb Shrimp, small cooked or other seafood of choice
CONDIMENTS (Ingredients for Dipping Sauce)
  • 3/4 cup Chili sauce, sweet
  • 1/2 tsp Hoisin sauce
  • 1/3 cup Peanut butter, smooth or crunchy
  • 1/2 tsp Soy sauce, low-sodium
PASTA
  • 1 package Vermicelli rice noodles
WRAPS
  • 1 package Spring roll rice wrappers

WRAP ASSEMBLY:

1. Gather ingredients.  I suggest gathering all of your ingredients together in one area.  chopped veggies, cooked chicken or shrimp, noodles, herbs, and rice paper wrappers.

2. Chop & organize Veggies.  Chop all of your vegetables & fruit into medium-short, thin slices.  Separate & organize into groups that make it easy to fill your wraps like an assembly line.

3. Soak wrappers in water. Using a large shallow dish fill it with an inch or an inch and a half of water.
Take one rice paper wrapper from the package, and place it in the water to soak.  I found the process went faster when I flipped the wrapper a few times. submerging it into the water each rotation.  This soaking process takes about 15 seconds to become flimsy.   Now place your wrapper onto a cutting board, plate, or countertop.  Wrappers will continue to soften while you add your ingredients of choice. (Be careful not to allow your wrap to soak too long as it will tear more easily when rolling).
4. Add your chosen veggies and fruit.  Layer everything on the portion of the spring roll that is closest to you to make the wrapping process a bit easier. Depending on how big or small you prefer your wraps to be, layer 1-3 pieces of each ingredient, and a small pinch of noodles.  I found it easiest to start with the spinach as my first layer.  **Be careful to not add too many ingredients as it will become harder to wrap without tearing.
5. Wrap & Roll. Pick up the sides of the spring roll and fold them in over the toppings. Then pick up the edge closest to you and pull it up and snugly over the toppings. Continue rolling all the way up like a burrito. Practice will make perfect, but just try to keep all of the ingredients in tightly together as you roll everything up.  I’ll say that my wrapping wasn’t the best but they still came out pretty good.  It doesn’t have to be perfect.  I wrapped mine like a burrito/cylnder gift.  Lol

STORING YOUR SPRING ROLLS:

I suggest refridgerating your wraps for a couple of hours before eating to help cool and firn the actual wraps and ingredients.  To store, wrap each roll individually in plastic wrap or divide them in a container using wax paper.  This is a very important step because the rice wrapper will dry out, and if you stack them or place them side-by-side without these barriers, they will stick together and the wrappers will tear when you try to get them out.

These fresh spring rolls are best the same day that they are made, but they can be stored for 2-3 days when stored in an air-tight container in the refrigerator.

NOODLE INSTRUCTIONS: 

Cook vermicelli noodles in boiling water, for a few minutes, according to package instructions. **Be sure to watch because they cook fast.  Drain and rinse with cold water.

PEANUT SAUCE:

Add all ingredients listed below to a food processor or blender and pulse until smooth.
  • 3/4 cup Chili sauce, sweet
  • 1/2 tsp Hoisin sauce
  • 1/3 cup Peanut butter, smooth or crunchy
  • 1/2 tsp Soy sauce, low-sodium

I absolutely adore these healthy, guilt-free, delicious spring rolls.  They’re filling, lightweight, refreshing, and are perfect served as an appetizer.  Of course, you can make these wraps your own and you don’t have to serve them only as plant-based.  Choose many different combinations of fresh veggies, meat, & fruit that you’d love to try together.

Should you decide to try these amazingly delicious wraps, please comment below this post and let me know how you loved them and if you made any tweaks to the recipe that you suggest we try.  Comment below and share… would you be open to trying these Spring Rolls?  Would you add meat or stay with all veggies & fruit?

 

#TiaKirby #DIYSpringRolls #PlantbasedSnacks #TryingNewRecipes #PlantbasedPescatarian #AsianInspiredDish #CleanEating #ChilledSnacks #VeggieandShrimpSpringRolls  #EasyAppetizer

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