I like to think that I am a pretty good cook, and have definitely gotten better over the years. I am a visual learner so if I am new at something, I can watch a few YouTube videos and get the gist of the recipe.
Spring rolls, however, have never worked for me. The wrappers tore, or if I got it to lay flat when I went to roll it up it would stick to the board. So frustrating.
Since Hannah has reorganized my pantry, I found a brand new package of spring rolls, as if taunting me to try another stab at it.
Here are a couple things I realized: you don’t need to heat up water – just regular warm tap water will work. Also it helps if your cutting board is a bit wet – my wrappers didn’t stick!
The star of these shrimp rolls, was well – the shrimp! Mariano’s makes shrimp cocktail to take – I got over a half pound for $5 – you can’t beat that price.
Now these are probably not authentic shrimp spring rolls, because I didn’t use fresh herbs, and I used what I had on hand. A lot of spring rolls have cooked vermicelli pasta in the middle, I decided to make brown rice. But after making it, it was too hot so I put it outside to cool and forgot about it. And as I am typing this, realized that I haven’t brought that back in yet. #klassy
Another tip about the wrappers, dip in the water and pull out just as they start to wilt – they will continue to soften after you take them out of the water.
While my wrapping skills will improve, these are the best spring rolls I’ve ever made. While the filling my seem simplistic, which it is, the dipping sauce is what makes these spring rolls. Don’t make these without making the dipping sauce.
These were so good. I thought I may not be full after eating these, but they kept me full for hours – winning! Side note: don’t try to fry these – the wrapper basically disintegrated. 😛
Shrimp Spring Rolls
A quick and easy dinner when you pick up already cooked shrimp cocktail. These wrappers do take a bit of practice, but I am confident you can do it!
- Prep Time: 5
- Cook Time: 1
- Total Time: 6
- Category: appetizer
- Cuisine: asian
- 3 spring rolls
- 12 cooked shrimp (3 ounces)
- 1 cup bagged stir fry mix, chopped (I used Taylor Farms)
For the dipping sauce:
- 1 tablespoon hoisin sauce
- 1 tablespoon PBFit powdered peanut butter
- 1 tablespoon rice wine vinegar
- pinch of crushed red pepper
- chopped fresh parsley optional as garnish
In a bowl, place warm water. Dip the spring rolls into the water, just until it starts to wilt. Place on a wet cutting board and roll out.
Add the stir fry mix and shrimp and roll up. Place on plate.
Mix the dipping sauce together and place in a small dish for dipping.
On the blue and purple WW plan, these are 6 points for the plate, green plan has to add a point for the shrimp, so 7 points.
- Serving Size: 3 rolls
- Calories: 225
- Sugar: 1
- Fat: 1.8
- Carbohydrates: 36
- Protein: 10
Keywords: spring roll, healthy food porn
If you had trouble making spring rolls at home, give these a try. I can’t wait to make these again with Hannah’s teriyaki mushrooms, fresh herbs to kick them up a notch.
Be sure to tag me on Instagram if you make these – I’d love to see it!
Happy Hump Day! Happy Yoga Pant Day – best day evah!