Description

Easter Spring Rolls with Shrimp are a delightful appetizer that captures the essence of spring with every bite. These crunchy rolls are filled with juicy shrimp, vibrant veggies, and fragrant herbs, then paired with a creamy dipping sauce. Perfect for Easter brunch or any gathering, they offer a burst of fresh flavors that will impress your guests. Easy to make and visually stunning, these spring rolls are sure to become a family favorite.

Ingredients

Scale

1 cup shrimp (peeled and deveined)
8 rice paper wrappers
1/2 cup carrots (julienned)
1/2 cup cucumbers (julienned)
1/2 cup bell peppers (sliced)
1/4 cup fresh mint leaves
1/4 cup fresh cilantro
2 tbsp creamy peanut butter
2 tbsp low-sodium soy sauce
1 tbsp lime juice
Water to adjust consistency

Instructions

Prepare all ingredients: chop vegetables into thin strips and rinse shrimp.
In a skillet over medium heat, cook shrimp in olive oil until pink and opaque (3-4 minutes). Season lightly with salt.
Soak rice paper wrappers in warm water for about 10 seconds until softened.
Lay each wrapper flat on a clean surface and add shrimp, veggies, and herbs in the center.
Fold sides over filling tightly, then roll from bottom to top.
In a bowl, combine peanut butter, soy sauce, lime juice, and water to create the dipping sauce.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Appetizer
Method: Frying
Cuisine: Asian

Nutrition

Serving Size: 1 spring roll (50g)
Calories: 120
Sugar: 2g
Sodium: 220mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 7g
Cholesterol: 40mg

Keywords: For a vegetarian option, substitute shrimp with tofu or grilled vegetables. Experiment with different dipping sauces such as sweet chili or hoisin for variety.