Easy Prawn Spring Rolls with Peanut Dipping Sauce
Friends you have all been requesting more easy and healthy recipes for the new year, and I am here to deliver you one of my own favorites with these easy prawn spring rolls! This is a recipe that is perfect for lunch or dinner, and is a great way to get the whole family involved.
Making these prawn spring rolls does take some time, but it will really get you in tune with what you’re cooking, using your hands and getting into the recipe. It’s a great meditation and an awesome one to get the kids into as well.
What makes these prawn spring rolls so healthy?
All of the ingredients in these prawn spring rolls play a role in this recipe, from the healthy fats in the peanut butter to the protein in the prawns, and the antioxidants, vitamins and minerals and the protein in the veg! There is also tons of flavor and texture as always
The color code for this recipe is GREEN. Green foods are great for boosting levels of your vitamin A, D, E, and K, and improving antioxidant intake. They’re also often great for improving cardiovascular health.
What makes these prawn spring rolls so easy?
Once you get into the rhythm of these spring rolls, it’s just a matter of filling them and rolling them up! What’s great about this one is that you can really customize these to your tastes, swapping out the veg or apple for whatever you might have. Bean sprouts, avocado, carrot, and cucumber would all be delicious in these!
They are incredibly colorful, healthy, and epically delicious with that dipping sauce. For more easy and healthy recipes be sure to check out my Ebook!
Recipe: Easy Veggie & Prawn Spring Rolls with Peanut Dipping Sauce
Prep Time: 25 minutes
Cook Time: 5 minutes
Skill Level: Medium
10 rice paper wrappers
1 lb frozen shrimp, defrosted, shelled, and deveined
2 large celery stalks, peeled and cut into thin matchsticks
1 medium apple, peeled and cut into thin matchsticks
1 cup thinly sliced kale
½ cup peanut butter
¼ cup tamari or soy sauce
2 tsp sesame oil
1 tsp chili flakes or hot sauce of choice
2 Tbsp coconut sugar
- Steam shrimp with a steamer basket until pink, about 5 minutes.
- Prepare sauce by whisking together peanut butter, tamari/soy sauce, sesame oil, and chili flakes in a small saucepan over low heat until well combined. Turn off heat and stir in 2 Tbsp coconut sugar.
- Arrange 10 rice paper wrappers into a stack. Remove one and submerge it in a wide dish of water until soft, about 10 seconds, but not falling apart.
- Lay wrapper on a damp dish towel. Add a row of 3-4 shrimp about 2 inches from one edge of the wrapper. Top with cucumber, carrot, and cabbage. Fill with only about ½ cup or so of ingredients. Roll the closest edge of the rice paper wrapper over the filling, then tuck in the sides. Continue to roll until you have a log shape.