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Spring Vegetable Rolls with Shrimp

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Spring Vegetable Rolls with Shrimp

This kid-friendly, Simple Cooking with Heart recipe is an easy and fun way to get your family involved in the kitchen. 

Ingredients

Servings  6   Serving Size   1 roll

Peanut Sauce

  • 3 tablespoons no-sugar-added peanut butter (lowest sodium available)
  • 3 tablespoons water and 2 tablespoons water, divided use
  • 1 garlic clove, finely chopped
  • 1 tablespoon hoisin sauce (lowest sodium available)
  • 1/2 teaspoon hot sauce (optional)

Spring Rolls

  • 18 medium cooked shrimp, peeled, rinsed, and patted dry, about 6 ounces, thawed if frozen
  • 1 cup sprigs of fresh cilantro
  • 1 small zucchini, unpeeled and cut into matchstick-size strips
  • 1 small carrot, peeled and shredded
  • 1 small cucumber, peeled and cut into matchstick-size strips
  • 1 1/2 cups mung bean sprouts
  • 1 1/2 cups mung bean sprouts
  • 1 cup sprigs of fresh mint
  • 3 medium dark green lettuce leaves, such as romaine, cut in half
  • 4 cups water
  • 6 8 1/2- inch dried round rice paper wrappers

Directions

Tip: Click on step to mark as complete.

  1. In a small bowl, using a fork, stir together the peanut sauce ingredients, using 3 tablespoons water. Microwave, covered, for 20 for 30 seconds. Stir. For a thinner sauce, stir in the remaining 2 tablespoons water, 1 tablespoon at a time, until the desired consistency.
  2. Then, pressing firmly down to hold the folds in place, roll the entire wrapper horizontally up from the bottom to the top.
  3. Turn the roll so that the seam faces down and the row of shrimp faces up. Place it on a dish or plastic container and cover loosely with plastic wrap. Repeat with the remaining wrappers and fillings. Leave ¼ inch between each spring roll on the sheet so they don’t stick together.
  4. Replace the water in the pan or dish with hot tap water as needed.
  5. If you are not eating them right away, store them on a dish or in a plastic container that’s roomy enough to hold them without touching. Place a damp paper towel over them to keep the rolls moist. Cover with plastic wrap or the container cover and refrigerate until ready to serve.
  6. Lay a clean, flat, damp kitchen towel on a work surface. Behind the towel, in order, place the shrimp, cilantro, zucchini, carrot, cucumber, bean sprouts, mint, and lettuce, in a row, assembly-line fashion. 

  7. In a large saucepan or skillet, heat 4 cups water over medium heat until the water is warm. (Be sure the pan is wide enough to fit the wrappers.)
  8. Place a wrapper in the water, submerging it for 15 to 30 seconds, or until it is soft and pliable.
  9. Transfer the wrapper to the towel.
  10. Working quickly, place 3 shrimp in the center of the wrapper, horizontally about half inch apart.
  11. In order, top the shrimp with 1 cilantro sprig; a few strips each of zucchini, carrot, and cucumber (placed horizontally); a few bean sprouts (placed horizontally); 1 cilantro sprig; 2 to 3 mint sprigs; and 1/2 lettuce leaf.
  12. Fold the bottom of the wrapper over the fillings, stopping when the fillings have have been covered. Holding the roll firmly in one hand, use your other hand to fold over both sides of the wrapper, meeting in the center. Still holding the roll firmly, use both hands to roll the wrapper away from you, picking up the sides and the top of the wrapper. Place the roll seam down on a plate or platter. 
  13. Repeat with the remaining wrappers and fillings. If placing the rolls on a platter, leave about half inch between to prevent them from sticking together. 
  14. Serve with the peanut sauce. 

Tip: The peanut sauce can be made ahead and stored in an airtight container in the refrigerator. Before serving, let it stand at room temperature for about 20 minutes, or microwave it for 10 to 15 seconds. Stir.

Tip: You can swap out the shrimp for 6 ounces of thinly sliced cooked skinless chicken, lean pork or firm tofu. If using tofu, be sure to drain it overnight in an airtight container in the refrigerator to make it firmer and easier to slice.

Tip: Your children can help set out the ingredients, and depending on their age, help make the peanut sauce, shred the carrot, chop the cucumber, prepare the cilantro, mint, bean sprouts and lettuce leaves, and assemble the spring rolls.

Tip: You can mix and match the vegetables, adding green onions and/or jicama instead of or in addition to the ones listed. You will need to reduce the amounts used so they still fit in the rice wrapper.

Tip: To make the rolls ahead, place them in an airtight container or a platter after assembling them. Be sure to leave about half inch between to prevent them from sticking together. Cover them with a clean, damp kitchen towel so they don't dry out. Cover tightly with the container lid or plastic wrap. Refrigerate until ready to serve. 

Nutrition Facts

Spring Vegetable Rolls with Shrimp
CaloriesCalories
142 Per Serving
ProteinProtein
9g Per Serving
FiberFiber
3g Per Serving

Nutrition Facts

Calories 142
Total Fat 5.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 2.0 g
Cholesterol 37 mg
Sodium 147 mg
Total Carbohydrate 17 g
Dietary Fiber 3 g
Sugars 4 g
Protein 9 g

Dietary Exchanges
1 vegetable, 1 lean meat, 1/2 starch

 
This kid-friendly, Simple Cooking with Heart recipe is an easy and fun way to get your family involved in the kitchen. 

Nutrition Facts

Spring Vegetable Rolls with Shrimp
CaloriesCalories
142 Per Serving
ProteinProtein
9g Per Serving
FiberFiber
3g Per Serving
×
Calories 142
Total Fat 5.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 2.0 g
Cholesterol 37 mg
Sodium 147 mg
Total Carbohydrate 17 g
Dietary Fiber 3 g
Sugars 4 g
Protein 9 g

Dietary Exchanges
1 vegetable, 1 lean meat, 1/2 starch

Ingredients

Servings  6   Serving Size   1 roll

Peanut Sauce

  • 3 tablespoons no-sugar-added peanut butter (lowest sodium available)
  • 3 tablespoons water and 2 tablespoons water, divided use
  • 1 garlic clove, finely chopped
  • 1 tablespoon hoisin sauce (lowest sodium available)
  • 1/2 teaspoon hot sauce (optional)

Spring Rolls

  • 18 medium cooked shrimp, peeled, rinsed, and patted dry, about 6 ounces, thawed if frozen
  • 1 cup sprigs of fresh cilantro
  • 1 small zucchini, unpeeled and cut into matchstick-size strips
  • 1 small carrot, peeled and shredded
  • 1 small cucumber, peeled and cut into matchstick-size strips
  • 1 1/2 cups mung bean sprouts
  • 1 1/2 cups mung bean sprouts
  • 1 cup sprigs of fresh mint
  • 3 medium dark green lettuce leaves, such as romaine, cut in half
  • 4 cups water
  • 6 8 1/2- inch dried round rice paper wrappers

Directions

Tip: Click on step to mark as complete.

  1. In a small bowl, using a fork, stir together the peanut sauce ingredients, using 3 tablespoons water. Microwave, covered, for 20 for 30 seconds. Stir. For a thinner sauce, stir in the remaining 2 tablespoons water, 1 tablespoon at a time, until the desired consistency.
  2. Then, pressing firmly down to hold the folds in place, roll the entire wrapper horizontally up from the bottom to the top.
  3. Turn the roll so that the seam faces down and the row of shrimp faces up. Place it on a dish or plastic container and cover loosely with plastic wrap. Repeat with the remaining wrappers and fillings. Leave ¼ inch between each spring roll on the sheet so they don’t stick together.
  4. Replace the water in the pan or dish with hot tap water as needed.
  5. If you are not eating them right away, store them on a dish or in a plastic container that’s roomy enough to hold them without touching. Place a damp paper towel over them to keep the rolls moist. Cover with plastic wrap or the container cover and refrigerate until ready to serve.
  6. Lay a clean, flat, damp kitchen towel on a work surface. Behind the towel, in order, place the shrimp, cilantro, zucchini, carrot, cucumber, bean sprouts, mint, and lettuce, in a row, assembly-line fashion. 

  7. In a large saucepan or skillet, heat 4 cups water over medium heat until the water is warm. (Be sure the pan is wide enough to fit the wrappers.)
  8. Place a wrapper in the water, submerging it for 15 to 30 seconds, or until it is soft and pliable.
  9. Transfer the wrapper to the towel.
  10. Working quickly, place 3 shrimp in the center of the wrapper, horizontally about half inch apart.
  11. In order, top the shrimp with 1 cilantro sprig; a few strips each of zucchini, carrot, and cucumber (placed horizontally); a few bean sprouts (placed horizontally); 1 cilantro sprig; 2 to 3 mint sprigs; and 1/2 lettuce leaf.
  12. Fold the bottom of the wrapper over the fillings, stopping when the fillings have have been covered. Holding the roll firmly in one hand, use your other hand to fold over both sides of the wrapper, meeting in the center. Still holding the roll firmly, use both hands to roll the wrapper away from you, picking up the sides and the top of the wrapper. Place the roll seam down on a plate or platter. 
  13. Repeat with the remaining wrappers and fillings. If placing the rolls on a platter, leave about half inch between to prevent them from sticking together. 
  14. Serve with the peanut sauce. 

Tip: The peanut sauce can be made ahead and stored in an airtight container in the refrigerator. Before serving, let it stand at room temperature for about 20 minutes, or microwave it for 10 to 15 seconds. Stir.

Tip: You can swap out the shrimp for 6 ounces of thinly sliced cooked skinless chicken, lean pork or firm tofu. If using tofu, be sure to drain it overnight in an airtight container in the refrigerator to make it firmer and easier to slice.

Tip: Your children can help set out the ingredients, and depending on their age, help make the peanut sauce, shred the carrot, chop the cucumber, prepare the cilantro, mint, bean sprouts and lettuce leaves, and assemble the spring rolls.

Tip: You can mix and match the vegetables, adding green onions and/or jicama instead of or in addition to the ones listed. You will need to reduce the amounts used so they still fit in the rice wrapper.

Tip: To make the rolls ahead, place them in an airtight container or a platter after assembling them. Be sure to leave about half inch between to prevent them from sticking together. Cover them with a clean, damp kitchen towel so they don't dry out. Cover tightly with the container lid or plastic wrap. Refrigerate until ready to serve. 
 

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