Shrimp Spring Rolls
Written by Elizabeth
Recently we went out to dinner and enjoyed some incredibly tasty Shrimp-Spring rolls- Thai style. It got me thinking that I would love to have one that was more guilt-free, more “lean and green” than the authentic style rolls. Let’s be honest, I eat a lot of salad. I wanted something that could take that ingredient list and switch it up a bit. By just taking the vermicelli out I dropped the glycemic index immediately. The spring roll wrap has only 14 calories and 3 carb grams! Now, I just needed to make something that had enough flavor to satisfy.
I started with some small shrimp I found at my local store for under $6 per pound. If you use larger ones you should slice them lengthwise to make them easier to roll. I just flash-boiled them and cooled them on a sheet pan. Next, I used some Bib lettuce I found in the same store. I have used other lettuce but no matter which you use, cut the rib out so you can roll them. I chose bib this time because it has more flexibility but you can use Romaine, just be sure you use only the green leaf portion. I found some mini cucumbers and julienned them, peel on. Next, a full-sized carrot, for the life of me I couldn’t find my julienne peeler (4 moves, 3 yrs later...) so I just used my vegetable peeler. I could have pulled out my Mandoline or food processor but this set out to be a hot weather, simple dinner and I was determined to keep it that way. I wanted to put chives in for the allium factor but they looked awful. I would suggest them as an addition. They are mild but flavor-forward at the same time. Finally, the herbs! I found some beautiful mint and cilantro and grabbed them! I know, cilantro is polarizing but try it before you deny it! The mint set it off.
Start with a bowl of hot tap water, keep it close because you will want to keep your fingers moist as you work. Prepare a damp/wet non-terry towel on your work surface. Dunk that wrap into the water and keep it moving until it’s pliable but not soggy. Place it on the towel. I build it with the lettuce first then the cucumber, carrot, chives, cilantro, and mint. I placed the shrimp on the top end so they would show when I rolled them up. I began at the bottom folding the point up and then the sides. Then, just roll from there until you get it sealed at the top. Keeping your hands moist will help move things along. As you get them finished, store them on a damp towel covered with another damp towel so they don’t dry up or stick to each other.
One of the things that I enjoyed when we ate out was the peanut dipping sauce. I set out to create one that used enough peanut butter that you could identify it as a forward ingredient but keep the fat content down. I use the chicken bone stock to thin it adding umami and nutrition to the sauce. I use hoisin for flavor and sriracha for heat. Of course, you create or purchase your dipping sauce but I hope you give this one a chance! I hope to continue to create dishes that don’t disappoint in flavor while delivering nutrition without compromising caloric intake.
Dipping Sauce:
1 tablespoon toasted sesame oil
2 oz hoisin sauce
2-3 tablespoons creamy peanut butter
1 c bone stock
1 tablespoon rice wine vinegar
Sriracha sauce to your liking. Start with 1 tablespoon.
Combine, thin if necessary with more stock.
Brought to you by RxHealthyHabits
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