Fresh shrimp spring rolls

Once you have made these healthy, tasty, Vietnamese-style, fresh shrimp rice paper rolls, you will come back to this recipe again and again. Served with easy to make peanut sauce they are even better. Only 15 minutes to prepare and then refrigerate them until you serve them, making them perfect for a party. Plan on 2 rolls per person.

Serves: 5

Serves: 5decrease servingsincrease servings

Ingredients

  • 1 tsp 1 tsp Organic Coconut Oil
  • 5 oz 5 oz Raw Shrimp, small, raw, cleaned. (Pre-cooked if you prefer.)
  • 1 pinch 1 pinch Raw Sugar, or Palm Sugar
  • 1 pinch 1 pinch Sea Salt
  • .5 cup .5 cup Bean Sprouts
  • .5 cup .5 cup Cucumber, grated
  • .5 cup .5 cup Carrots, grated
  • 1 tsp 1 tsp Ginger Root, finely grated
  • 10 sprigs 10 sprigs Cilantro
  • 3 sprig 3 sprig Thai Basil, leaves only (10 in total)
  • 3 sprig 3 sprig Mint Leaves, or Vietnamese basil, leaves only (10 in total)
  • 10 pieces 10 pieces Butter Lettuce, or baby cos lettuce, you want 10 smallish leaves
  • 10 pieces 10 pieces Rice Noodles, Rice paper is 8" - 9" in diameter and sold in packs of 20 to 30
  • .25 cup .25 cup “Peanut” Satay Sauce (click for recipe)

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Place the oil into a wok over medium heat. Add shrimp, sugar and salt. Cook for 1 minute, shrimp should have turned pink. When cool, turn out onto a small plate.
  2. Make the salad mix by adding the bean sprouts, cucumber, carrot and ginger together in a bowl, then mixing. Put aside.
  3. Make the herb mix by adding the cilantro, Thai basi and mint (or Vietnamese mint) together on a small plate then mixing. Put aside.
  4. Assemble the plates of shrimps and herbs, the bowl of salad ingredients, the lettuce leaves, opened pack of rice papers and bowl (large enough to fit the rice paper) of clean, cold water. Have a clean cutting board ready to assemble the paper rolls on.
  5. Take 1 sheet of rice paper and immerse in the water for about 30 seconds. When softened, remove the rice paper and place on the cutting board. Place 2 or 3 shrimp on the rice paper first, then the salad mix and herbs and lastly the lettuce on top. Use your judgment on the volume, don't overfill the rolls. You may end up with more than 10, that's ok. Roll up the rice paper, taking care to tuck in the edges of the paper as you roll. Repeat this step until all ingredients are used.
  6. Refrigerate until needed. Serve with peanut satay sauce.

Notes

Asian grocers or better supermarkets sell rice paper rolls and Asian herbs.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:15 minutes
  • cook:1 minute
  • Show nutritional information
    This is our estimate based on online research.
    Calories:185
    Fat:5 g
    Carbohydrates:23 g
    Protein:9 g
    Calculated per serving.

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