Delightful Easter Spring Rolls with Shrimp
Celebrate spring with these vibrant Easter Spring Rolls filled with succulent shrimp and fresh vegetables. Wrapped in delicate rice paper, each roll bursts with flavor and is served with a zesty dipping sauce that elevates every bite. Perfect for any gathering, these rolls are not only delicious but also easy to prepare, making them a standout dish for your next brunch or picnic.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Serves 4 (8 rolls) 1x
- Category: Appetizer
- Method: Rolling
- Cuisine: Asian
Ingredients
Scale
- 8 rice paper wrappers
- 1 lb large shrimp, peeled and deveined
- 1 cup lettuce, shredded
- 1 medium cucumber, sliced into thin strips
- 1 medium carrot, julienned
- ¼ cup fresh mint leaves
- ¼ cup fresh cilantro leaves
- ½ cup hoisin sauce
- 2 tbsp peanut butter
- Juice of 1 lime
Instructions
- Boil water in a pot; add shrimp and cook for 3-4 minutes until pink and opaque. Drain and cool under cold water.
- While shrimp cools, slice cucumber and julienne carrots.
- In a shallow bowl, soak one rice paper wrapper in warm water for 10-15 seconds until pliable.
- Lay the soaked wrapper on a clean surface. Place lettuce, shrimp, cucumber, carrot, and herbs in the center.
- Fold sides over filling then roll from the bottom up tightly but gently.
- For the dipping sauce, mix hoisin sauce with peanut butter and lime juice until smooth.
- Enjoy your Easter Spring Rolls warm or cold!
Nutrition
- Serving Size: 2 rolls (150g)
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 150mg
Keywords: - Substitute shrimp with chicken or tofu for variations. - Add bell peppers or additional veggies for extra crunch. - Store leftover rolls in an airtight container in the fridge for up to two days.