Shrimp & Cabbage Spring Rolls with Peanut Dip

Shrimp & Cabbage Spring Rolls with Peanut Dip recipe
Shrimp & Cabbage Spring Rolls with Peanut Dip recipe
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Lunch 50 Meals Under 500 Calories

Shrimp & Cabbage Spring Rolls with Peanut Dip

This seafood recipe is best served soon after cooking so the texture stays tender and fresh.

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Prep Time25
Cook Time10
Total Time35
Servings2

Ingredients

  • 8 oz medium shrimp, peeled and deveined
  • 4 rice paper wrappers
  • 1 cup shredded cabbage
  • 1/2 cup shredded carrots
  • 1/4 cucumber, cut into matchsticks
  • 1 Tbsp chopped cilantro or mint
  • 1 tsp olive oil
  • FOR THE DIP
  • 1 Tbsp peanut butter
  • 1 tsp soy sauce
  • 1 tsp lime juice
  • 1 tsp warm water
  • Pinch of red pepper flakes, optional

Instructions

  1. Heat the olive oil in a skillet over medium heat.
  2. Add the shrimp and cook for 2 to 3 minutes per side, until pink and opaque.
  3. Transfer to a plate and let cool slightly, then slice in half lengthwise if large.
  4. Fill a shallow bowl with warm water.
  5. Soften one rice paper wrapper at a time according to package directions.
  6. Lay the wrapper on a damp towel.
  7. Place a small amount of cabbage, carrots, cucumber, herbs, and shrimp in the center.
  8. Fold in the sides and roll tightly.
  9. Repeat with the remaining wrappers and filling.
  10. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, warm water, and red pepper flakes until smooth.
  11. Serve the spring rolls with the peanut dip.
Gourmet Geek Tip

Do not over-soak the rice paper or it will tear. | Keep the finished rolls under a damp towel while assembling the rest. | Serve with fresh pineapple or a cucumber salad.

Equipment You'll Need

Skillet
Large shallow bowl
Small bowl
Knife & cutting board
Clean kitchen towel
Measuring spoons
Tags:cabbage, spring rolls, peanut