Shrimp Spring Rolls with Creamy Sweet and Spicy Sauce

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.

Shrimp Spring Rolls with Creamy Sweet and Spicy Sauce | Cooking with a Wallflower

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.

Shrimp Spring Rolls with Creamy Sweet and Spicy Sauce | Cooking with a Wallflower

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. =)

Shrimp Spring Rolls with Creamy Sweet and Spicy Sauce | Cooking with a Wallflower

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.

For detailed photos on how to wrap a spring rolls, you can take a look at this post.

Shrimp Spring Rolls with Creamy Sweet and Spicy Sauce | Cooking with a Wallflower

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.

Shrimp Spring Rolls with Creamy Sweet and Spicy Sauce | Cooking with a Wallflower

Fold the edges of the wrap towards the center, and roll the spring roll to the other side. The wrap will seal itself.

Shrimp Spring Rolls with Creamy Sweet and Spicy Sauce | Cooking with a Wallflower

To make the creamy sweet and spicy sauce, whisk together the Greek yogurt, Sriracha hot sauce, and sweet Asian chili sauce.

Shrimp Spring Rolls with Creamy Sweet and Spicy Sauce | Cooking with a Wallflower

Shrimp Spring Rolls with Creamy Sweet and Spicy Sauce | Cooking with a Wallflower

Serve the spring rolls with the sauce.

Enjoy!

Shrimp Spring Rolls with Creamy Sweet and Spicy Sauce | Cooking with a Wallflower

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Shrimp Spring Rolls with Creamy Sweet and Spicy Sauce
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Entree
Serves: 10 spring rolls for 2 people
Ingredients
For the spring rolls:
  • 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
For the Creamy Sweet and Spicy Sauce:
  • 1 – 5.3oz container of plain Greek yogurt
  • 4 tablespoons Asian sweet chili sauce
  • 1 tablespoon Sriracha sauce (optional)
Directions:
For the spring rolls:
  1. 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.
  2. 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.
  3. Continue wrapping until all the ingredients are used.
For the Creamy Sweet and Spicy Sauce:
  1. Combine plain Greek yogurt, Asian sweet chili sauce, and Sriracha in a small bowl.
  2. Serve the spring rolls with the creamy sweet and spicy sauce.

 

65 comments

  1. thesimplysassylife says:

    This looks delicious! Will you come to my house and make me some!? I cannot wait to try your recipes. You are talented. Did you come up with these yourself, are they handed down, have you come across them? Etc.

    I look forward to hearing from you, Getting to know you, and trying your recipes.

    Thanks for stopping by my site (sorry I am new and only have a few posts thus far) so I could find yours:)

    All the best,
    Kalyssa

    • Andrea| Cooking with a Wallflower says:

      Hi Kalyssa! I’m soo sorry it took me awhile to get back to you. I’ve been overwhelmed by life these past few weeks! I hope you’ll find recipes on my blog that you like. All of these recipes are not handed down, but they’re occasionally inspired by what my family eats. I work on them myself and tweak them until they become what I like before I post them on my blog. So excited to meet you! Hope you have a wonderful new year!

      • thesimplysassylife says:

        Andrea! Happy, Happy New Year! Here is to your best year ever in life and cooking! 🙂 It was such a wonderful surprise to hear from you! I actually am glad the time has passed because it feels like an exciting new adventure to explore your blog again. I am so looking forward to returning to school and starting my journey in cooking your recipes. I too am excited to get to know you! How were your holidays!? Take a look at my New Years post if you have the time and let me know what your resolutions are. With love, Kalyssa

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