Spring rolls filled with succulent shrimp, lettuce, shredded carrots, thinly sliced cucumbers, and fresh basil leaves. Served with a creamy Greek yogurt based sweet and spicy sauce, these spring rolls are healthy and delicious.
I thought with all the holiday goodies we’re baking in our ovens, we should have something healthy to balance out all that sugary goodness.
So today, I wanted to share with you a recipe for shrimp spring rolls. This isn’t the first time I’ve made spring rolls on the blog. Several months ago, I shared a Roasted Asparagus Spring Rolls, which is vegan if you prefer that option. These are simple to make, involve very little cooking, and they’re healthy. Filled with shrimp and tons of vegetables, these spring rolls are delicious as appetizers or as a meal.
Last week, Chobani reached out to me and asked if I would be interesting in creating a healthy recipe using their Greek yogurt for their #madewithchobani campaign. I thought it’d be an interesting challenge so I went ahead and agreed to create a recipe using their yogurt. I played with several ideas and decided to make a creamy sweet and spicy sauce for spring rolls. Again, if you prefer the classic hoisin sauce dip, you can find the recipe for it here.
I really love this combination of shrimp and fresh vegetables wraps dipped in a creamy sweet and spicy sauce. It’s both Asian, and well, not. And I think you will love it too.
Oh, and in case you’re wondering, sometimes I like eating spring rolls with a fork or chopsticks. I have moments where I don’t like touching my food, especially when I’m eating out. Sometimes I eat burgers with a fork and knife, or wrapped in napkins. =)
First, boil water in a small pot over medium to high heat. Add shrimp into the pot of water, and cook them until they turn into a reddish orange color. Drain the shrimp and allow them to cool for several minutes until they are comfortable to touch. Slice the shrimp in half lengthwise. I like doing this so that there appears to be more shrimp than there really is, and you don’t have to worry about overindulging in shrimp.
Dip the spring rolls wrap in warm water, making sure that all surfaces are wet. Make sure not to accidentally fold the wraps because they get really sticky once they’ve softened. Place the wet wraps on a flat surface.
Place the lettuce, shredded carrots, sliced cucumbers, basil leaves, and shrimp on one edge. You can add as much as you want. The spring rolls will appear as big or as small as you stuff it.
Fold the edges of the wrap towards the center, and roll the spring roll to the other side. The wrap will seal itself.
Serve the spring rolls with the sauce.
- 1 cup shrimp, deveined and deshelled
- 10-12 spring roll wraps
- 5-6 lettuce leaves
- ¾ cup shredded carrots
- ¾ cup fresh basil leaves
- 1 small cucumber, thinly sliced
- 1 – 5.3oz container of plain Greek yogurt
- 4 tablespoons Asian sweet chili sauce
- 1 tablespoon Sriracha sauce (optional)
- Boil water in a small pot over medium to high heat. Add the shrimp and cook them until they’ve turned a reddish orange color. Drain the shrimp and allow them to cook for several minutes until they are comfortable to touch. Slice the shrimp in half lengthwise.
- Dip the spring roll wrap in warm water until all the surfaces are wet. Set the spring roll wrap onto a flat surface. On one end, place the lettuce, cucumber, carrots, basil leaves, and shrimp. Fold the right and left side of the spring roll toward the center, and then roll the spring roll. The wrap will seal itself at the end.
- Continue wrapping until all the ingredients are used.
- Combine plain Greek yogurt, Asian sweet chili sauce, and Sriracha in a small bowl.
- Serve the spring rolls with the creamy sweet and spicy sauce.