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Fresh Asian Chopped Salad Shrimp Spring Rolls

These light and healthy veggie filled shrimp spring rolls make for the perfect snack or lunch.
Course Appetizer
Cuisine Asian
Keyword chopped salad, seafood, shellfish, shrimp, spring roll
Prep Time 10 minutes
Cook Time 10 minutes
Servings 8

Ingredients

For the summer rolls:

  • 1 pound extra-large 26/30 count shrimp peeled and deveined
  • 1 medium lemon
  • ½ cup shredded red cabbage
  • 1 cup finely chopped romaine
  • 1 cup finely chopped Tuscan kale
  • 1 medium carrot julienned
  • ¼ cup chopped cilantro
  • ¼ cup crispy wontons
  • 16 22-centimeter round rice wrappers
  • 4 ounces cooked rice vermicelli

For the dipping sauce:

  • 2 tablespoons canola oil
  • 1 tablespoon tahini paste
  • 2 teaspoons soy sauce
  • 2 teaspoons rice vinegar
  • 2 teaspoons granulated sugar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon minced ginger
  • 2 cloves garlic minced.

Instructions

For the summer rolls:

  • To poach the shrimp, bring a large pot of salted water to a boil over medium heat. Squeeze the lemon juice into the water to provide flavor and then remove the pot from heat and add the shrimp.
  • Cover the pot and let the shrimp poach in the water, checking occasionally until the shrimp are firm and opaque, about 10 minutes. Once the shrimp are cooked through drain and pat dry then discard the tails and set the cooked shrimp aside.
  • In a large mixing bowl add the greens and vegetables from the salad kit along with the crispy wonton and sunflower seeds. Toss to combine.
  • Working two at a time, wet two pieces of rice wrappers together in a large bowl of room temperature water until it is pliable but not gooey, about 6 to 8 seconds. This makes it thicker and keeps the rolls from breaking. Transfer to a flat, clean work surface.
  • Arrange a small handful of the rice noodles at the bottom 1/3 of the rice paper so that you have plenty of room to roll. Add about 1/3 of a cup of the salad mixture on top of the rice noodles. Begin rolling the spring roll from the bottom upwards. After half a roll, arrange three shrimp along the edge and continue rolling.
  • Once the first turn is tight, fold the right and left sides of the wrapper in, closing off the ends as though rolling a burrito. Continue rolling until the spring roll is secure then press the seam closed and place seam side down and shrimp side up on a platter. Continue with the remaining spring rolls.

For the dipping sauce:

  • Add the dressing to a small bowl and serve the spring rolls immediately, they are best served fresh. Use the dressing for dipping.

Notes

Note: Rice wrappers can be found in the Asian section of most grocery stores, at Asian grocery stores or online here.