Since I was making some sweet and sour chicken for din din (recipe HERE), I decided to whip up some fresh spring rolls to go with. (After making them recently and realizing how freaking easy they are to create, I’ve been slightly obsessed with rolling up random Vietnamese style rolls lately.) These ones are shrimp… cooked in a spicy Sriracha sauce and rolled with cabbage, Thai basil, cilantro, red bell pepper, and cucumber. I’m allergic to shrimp, but the man LOVED them!! Totally recommend you try making some, regardless of what you put in them- they’re easy, quick, and a deliciously refreshing snack any time of day! (I made some veggie ones recently too- recipe HERE if you want some ideas).
Makes 4 rolls
INGREDIENTS
raw shrimp, about 25 little guys
1/4 red bell pepper
1/2 cucumber
1/4 cabbage head
large handful spring greens
1/2 bunch scallions
fresh basil, Thai preferably
fresh cilantro
Vietnamese spring roll wrappers (typically found in Asian section, not refrigerated)
your favorite peanut sauce
*you’ll need a large bowl of water for rice wraps
*for shrimp, 1/2 tbsp Sriracha & 1/2 tbsp ghee
salt & pepper, to taste
DIRECTIONS
Heat ghee (or oil) in a pan over medium heat
Toss in shrimp
Stir in Sriracha and sprinkle with a light dash of salt and pepper
Cook for a few minutes, until pink and opaque
Set shrimp aside
Chop cucumber, cabbage, and bell pepper into thin strips
Get scallions, basil, lettuce, and cilantro ready for rolling
Dip rice wraps in water shortly, until soft
Lay on a flat surface
Top with about 6 shrimp, peppers, and scallions
Top with remaining ingredients…
I do lettuce last- but it doesn’t matter 🙂
Like a burrito, fold over sides
Then tightly roll up wrap into a roll
Continue until you have used all of the ingredients!
Serve with your favorite peanut sauce and dig in!!
