Shrimp Spring Rolls with Dipping Sauce
Shrimp Spring Rolls
Oh yeah, you all know what time it is! It’s potluck season!
Every year at my work Christmas party we have a potluck. A few years back a colleague came to the party with a variation of these rolls and I can’t remember eating anything else that night. His rolls did not have rice or shrimp in them but I think they make a lovely addition if you are making these more for a main dish. I always make leftovers so that we have a yummy lunch for the next day.
I thought I would share this recipe because it is very adaptable for food allergies. If someone has a peanut or seafood allergy don’t add those ingredients. Also the rolls themselves can be made gluten-free (GF) but just confirm that your sauces are GF before adding them to your rice. Make an alternative dipping sauce for your GF guests.
I know I have not added amounts to the ingredients list but that is so you can make as little or as many as you want. I tend to make at least a dozen or two at a time because I like to serve them at potlucks or parties I am hosting. In the picture I have included the amounts of toppings made about 12 rolls just to give you an idea.
Top Left- Ingredients. Top Right- Seasoned Rice. Bottom Left- Prepping Wrap. Bottom-Right- Toppings.
Ingredients:
- Rice wrappers
- Cocktail shrimp, cooked and shelled ( I use 4 for each roll)
- Shredded baby bok choy
- Shredded cilantro
- Chopped cucumber
- Chopped carrot
- Chopped peanuts (I use about a tsp per roll)
- Cooked Basmati Rice
- Sweet Chili Sauce
- Vegetarian Hoisin Sauce
- Soya sauce
Directions:
- Prepare your rice as directed. I usually make a cup of rice.
- While the rice is cooking, chop all your veggies and peanuts. I honestly use my slap chop to do it quickly and to have it all uniform in size.
- Once the rice is done I like to add a bit of Sweet Chili Sauce, Hoisin and Cilantro right to it to give it a bit of flavor, because some people don’t like using dipping sauces.
- Add some water to a large fry pan and turn it on low. Soak a wrapper in the water until it is limp.
- Take the wrapper out and lay it flat on a cutting board or counter. Place a combination of the toppings down the middle of the wrapper and roll it up like you do for making burritos.
- I make rolls until I run out of toppings.
- Dipping Sauce- combine some sweet chili sauce, soya and hoisin sauce to taste. I personally add more sweet chili sauce and a little hoisin sauce. I add soya to thin the mixture out a bit. I never measure, I go strictly by taste.
Honestly I think these shrimp spring rolls with dipping sauce are a nice dish to take to a potluck. I always like to take a dish that I know I can eat and is a little on the healthier side. There is usually someone on our staff team that has a special dietary request so I make sure there is at least one other option than their dish available to eat at the party too.