Shrimp Quinoa Vegetable Spring Rolls
Shrimp Quinoa Vegetable Spring Rolls. Colorful and full of flavor. Served with a Creamy Peanut Butter Dipping Sauce.
Shrimp Quinoa Vegetable Spring Rolls
I absolutely love spring rolls. Especially during this time of year. They are so light, crisp and healthy. I stuff my spring roll wrappers with all of the veggies and herbs I can find.
This recipe makes about 6 rolls depending on how much you stuff in them. It’s the perfect amount for two people.
These 30 minute spring rolls are loaded with shrimp. quinoa, fresh cilantro and colorful veggies.
Spring Rolls are perfect for a light lunch or dinner. They would also be perfect to bring to a party or picnic because they are so portable. They make a wonderful lunch on the go.
No cook, gluten free and naturally vegan. You can find these rice paper wrappers at specialty Asian stores or online here.
Typically rice noodles are added to spring rolls. I decided to substitute them with protein packed Quinoa.
While your quinoa and shrimp are cooking chop up all of your vegetables. Feel free to sub in any veggies you have on hand. I used a mixture of fresh cumber, carrots and red bell peppers. You can even use fresh mint in the spring rolls instead of cilantro if you have it on hand.
Rice paper wrappers are easy to work with. All you need to do is place the wrapper in a bowl of warm water for 5-10 seconds until it softens up a bit. Place it on your work surface and add the filling in the top center. Fold the edge closest to you over the toppings and tuck the sides in and over the portion you just rolled. Roll forward making sure to keep the spring roll tight.
How to make a Peanut Dipping Sauce
The peanut butter dipping sauce is slightly adapted from my Spicy Peanut Dressing. Creamy peanut butter, soy sauce, water and garlic are mixed together until smooth and creamy. For a little kick add a bit of Sriracha to taste. The crispy veggies and the creamy sauce make the perfect dipping combination.
Love this recipe? Here are more appetizer recipes to make!
- Air Fryer Chicken Wings
- Easy 7 Layer Dip
- Homemade Pretzel Bites
- Baked BLT Dip
- Hoisin Chicken Lettuce Wraps
- Pico de Gallo
Shrimp Quinoa Vegetable Spring Rolls
Ingredients
Shrimp Quinoa Vegetable Spring Rolls
- 6 spring roll wrappers
- 12 large shrimp cooked
- 1/2 cup cooked quinoa
- 1/2 carrot sliced thin
- 1 red bell pepper sliced thin
- 1 cucumber sliced thin
- 1/2 cup cilantro
Peanut dipping sauce
- 1 tablespoon creamy peanut butter
- 1 garlic clove minced
- 2 tablespoons soy sauce
- 1 tablespoon water
Instructions
Shrimp Quinoa Vegetable Spring Rolls
- Place 1 spring roll wrapper at a time in a bowl of warm water for 5-10 seconds until it softens up a bit. Place it on your work surface and add a handful of each veggie, quinoa and 2 shrimp each in the top center of the wrapper leaving enough space at the top to roll. (Do not over stuff) Fold the edge closest to you over the toppings and tuck the sides in and over the portion you just rolled. Roll away from you making sure to keep the spring roll tight. Repeat until you have used up all of the filling. Should make about 6 rolls.
- Serve immediately with the Peanut dipping sauce. Cover with a damp cloth so they do not stick together if you won't be serving them right away.
Peanut dipping sauce
- Whisk all of the ingredients together in a small bowl. Set aside until you are ready to use.