Try fresh spring rolls with shrimp for a light and healthy lunch.
A wonderfully light, healthy, and low-fat meal filled with fresh vegetables and tender shrimp. Fresh spring rolls are easy and quick to make, and can be meal prepped a day or two in advance to become a great grab-and-go lunch or snack.
Because fresh spring rolls use both rice paper wrappers and rice vermicelli, they are gluten-free. Also, great for pescatarians and those on a dairy-free diet.
If using rice paper wrappers is new, don't fret, they are quite easy to master. To give yourself more time and slow the softening process of the wrappers, use warm water, not hot, to soak them. They should only be immersed for a few seconds. As the ingredients are layered onto the wrapper it will continue to soften. By the time it is rolled the wrapper will be soft enough without becoming a gelatinous mess. Still, handle them carefully so they don't tear and check the tip below for ideas on how to keep them from sticking to your countertop.
Try my homemade peanut sauce as a dip for these spring rolls.
TIP: Wet rice paper tends to stick to everything, so avoid placing them on a smooth surface like a countertop. Use a bamboo sushi mat, a rough cutting board, or place clingwrap on the counter first to stop the wrappers from sticking.
(Makes 3 servings | Serving size = 2 rolls)
1 cup rice vermicelli
1 tablespoon extra-virgin olive oil
9 small to medium shrimp, cooked (peeled and deveined) and halved horizontally
6, 8.6-inch (22cm) diameter rice paper wrappers
1 cup baby spinach
1 small cucumber, deseeded and julienne
1 small carrot, peeled and julienne
1 small mango, julienne
1/2 sweet red bell pepper, deseeded and sliced
1/4 cup mint laves
+ salt as needed for cooking the vermicelli and shrimp
Prepare the rice vermicelli according to package instructions then set aside.
Clean the shrimp and dry well. In a sauté plan over medium-high heat, add the oil. When the oil is hot, add the shrimp and season with a little salt. Sauté the shrimp, flipping them over after 2 or 3 minutes once the have started to change colour and turn pink. Sauté for an additional few minutes until they are completely opaque and curled loosely. Remove from heat and transfer the shrimp to a plate to cool. Once cooled, cut the shrimp in half horizontally and set aside.
As the shrimp cool, prepare the vegetables and set aside.
In a large bowl of warm water, dip the rice paper for a few seconds, one at a time as you need to use them (not all at once). The rice paper will initially still be stiff but will soften as you begin to use them. For each wrap place 3 pieces of shrimp, some rice vermicelli, julienned vegetables, mango, spinach, and a few mint leaves. Layer the filling on the half of the wrap closest to you and roll up the wrap carefully, yet tightly, tucking in the sides as you roll. It can be easier to do this using a bamboo sushi mat, or clingwrap.
Refrigerate until it's time to cut the rolls in half and serve. Enjoy with your favourite sauces (like peanut, sesame, or plum sauce).
Nutritional Information Per Serving:
total calories = 279 | total fat = 5.67g | saturated fat = 0.91g | cholesterol = 24mg | sodium = 132.34mg | net carbohydrates = 47.69g | dietary fibre = 3.99g | sugars = 12.79g | protein = 6.89g