The most delicious and nutritious summer meal or snack! This recipe does, in fact, include shrimp. Check out the Science section of Kale Eats Plants to learn more about the sustainability of seafood and shellfish!
- These spring rolls are super fun because they can truly be made with whatever you want! Load them up with whatever veg floats your boat.
- The rice paper and the vermicelli noodles can both be found at Kroger or your local Asian market.
- You can also either make your own sauce or just buy some premade. This is the kind that I used and it was very tasty!
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Makes 2 servings (about 4 rolls per person)
- Rice Paper
- Vermicelli Noodles
- 1 pound of shrimp (deshelled and deveined)
- Thai dipping sauce
- 1 tsp coconut oil
- 1/2 tbsp garlic
- 1/2 tbsp lime juice
- 1 avocado
- 1/2 cucumber
- purple cabbage, shredded
- 2-3 green onions
- Bring a pan with the coconut oil to medium heat. Add the shrimp, garlic, lime juice, and salt and pepper to taste. Cook until the shrimp turn pink and then set aside to cool.
- Bring a pot of water to a boil, then pour the boiling water over the vermicelli noodles in a bowl. Let sit for about 5 minutes or until soft, then transfer the noodles to a bowl of ice water to stop the cooking.
- Prep your veg. Cut the cucumber, cabbage, avocado, and green onion into matchstick pieces.
- To assemble, place a sheet of rice paper into a large bowl of room temp water to soften. Then add the shrimp, veggies, cilantro leaves, and vermicelli noodles. Drizzle a little bit of the sauce in the spring roll, then wrap it up gently like you would a burrito, folding in the sides to prevent leakage. Try not to overstuff them like I did whoops.
- Serve cool with more sauce to dip them in.
The most delicious snack to beat the heat, packed full of fresh veg and flavorful shrimp. Hope you guys give this one a try!!