These Blackened Shrimp Spring Rolls are a tasty treat filled with fresh veggies and zesty shrimp. They are light, crunchy, and packed with flavor!
Wrap these up and enjoy them with your favorite dipping sauce; you’ll be hooked! I love how easy they are to make—perfect for a quick snack or a fun appetizer at parties!
Key Ingredients & Substitutions
Shrimp: Medium shrimp are perfect for spring rolls. If you’re looking for alternatives, you could use cooked chicken, tofu, or even tempeh for a vegetarian option. Just ensure whatever protein you choose is cut into sizes that fit well in the rolls.
Blackened seasoning: This seasoning gives shrimp that smoky flavor. If you don’t have all the spices, a store-bought blackening mix works well. Alternatively, try Cajun seasoning for a similar taste.
Rice paper wrappers: These are essential for spring rolls. For a gluten-free option, just ensure the wrappers are gluten-free. You could also use lettuce leaves for a lighter, low-carb wrap.
Vegetable fillings: The freshness of salad greens and veggies adds crunch. Feel free to mix it up! Spinach or arugula can replace loose greens, and you can add bell peppers or cucumbers if you love extra crunch.
Dipping sauce: If you’re not a fan of peanut butter, you can omit it or use tahini for a different nutty flavor. Likewise, adjust the sriracha for spice according to your preference.
How Do I Properly Roll Spring Rolls Without Breaking Them?
Rolling spring rolls can be tricky at first, but with practice, you’ll get the hang of it! Here’s how to avoid tearing your wrappers:
- Soak the rice paper in warm water until it’s pliable, but not too soft, about 10-15 seconds.
- Lay it flat and remember to use just a small amount of filling to start, so it’s easier to roll without it bursting.
- When rolling, start at the bottom, tuck the filling in tightly, and fold the sides over. Don’t rush; go slowly to maintain the shape.
If you find your spring rolls tearing occasionally, use leftover pieces to patch them. Eating them in half or quarters can also help if they fall apart a little—they’ll still taste great!
How to Make Blackened Shrimp Spring Rolls
Ingredients You’ll Need:
For the Spring Rolls:
- 1/2 pound medium shrimp, peeled and deveined
- 1 tablespoon blackened seasoning (a mix of paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and pepper)
- 1 tablespoon olive oil
- 8 rice paper wrappers
- 2 cups mixed salad greens or butter lettuce leaves
- 1 cup shredded purple cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions (scallions)
- 1/4 cup fresh cilantro leaves (optional)
- 1/2 cup cooked rice vermicelli (optional)
For the Dipping Sauce:
- 1/4 cup hoisin sauce
- 1 tablespoon peanut butter (optional)
- 1 tablespoon soy sauce
- 1 teaspoon sriracha or chili sauce
- 1 tablespoon lime juice
- 1 clove garlic, minced
- 1/4 cup water (to thin)
How Much Time Will You Need?
This delicious recipe will take you about 20 minutes to prepare and cook. You’ll spend a bit of time cooking the shrimp and preparing the fresh fillings, then assembling the rolls. Optionally, it can all be served immediately, or you can chill the rolls in the fridge for a fresh, cool treat!
Step-by-Step Instructions:
1. Prepare the Shrimp:
In a mixing bowl, toss the peeled and deveined shrimp with olive oil and the blackened seasoning until they are fully coated. This will ensure they have that spicy, smoky flavor!
2. Cook the Shrimp:
Heat a skillet over medium-high heat. Add the seasoned shrimp and cook them for about 2-3 minutes on each side until they are blackened and cooked through. Once done, remove them from the heat and let them cool slightly.
3. Prep Your Vegetables:
While the shrimp cools, wash and dry your lettuce. Shred the purple cabbage and carrots, chop the green onions, and rinse the fresh cilantro if you’re using it. This colorful mix will add freshness and crunch to your rolls!
4. Soak the Rice Noodles (if using):
Soak the rice vermicelli noodles in warm water following the package instructions. After a few minutes, drain them and set aside. These noodles are optional but add a wonderful texture.
5. Soften the Rice Paper Wrappers:
In a large shallow dish, fill it with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes pliable. Carefully lay the softened wrapper flat on a clean surface.
6. Fill the Wrapper:
On the lower third of the wrapper, layer a few salad leaves, some shredded cabbage, shredded carrots, a small handful of rice vermicelli, and the fresh herbs. This colorful filling will be the heart of your spring roll!
7. Add the Blackened Shrimp:
Top your filling with 2-3 pieces of blackened shrimp and sprinkle with chopped green onions to add flavor. It’s looking good!
8. Roll It Up:
Fold the sides of the rice paper wrapper over the filling and then start rolling from the bottom up, making sure to keep it tight to enclose all the good stuff inside. Repeat this process for the remaining wrappers and fillings.
9. Make the Dipping Sauce:
For a tasty dip, whisk together the hoisin sauce, optional peanut butter, soy sauce, sriracha, lime juice, minced garlic, and enough water to get a smooth consistency that you like.
10. Serve and Enjoy:
Slice the blackened shrimp spring rolls in halves or quarters and serve them fresh alongside the dipping sauce. Enjoy the wonderful combination of flavors and textures!
This recipe beautifully balances the spicy, smoky flavors of blackened shrimp with the fresh crispness of the veggies in the spring rolls, all enhanced by a delightful dipping sauce.
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before using them. You can do this by placing them in the fridge overnight or by sealing them in a plastic bag and submerging them in cold water for a quicker thaw.
How Should I Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container in the fridge for up to 2 days. However, for the best texture, it’s best to enjoy them fresh. If you want to keep them longer, consider storing the filling and the wrappers separately.
Can I Make the Dipping Sauce Ahead of Time?
Yes, you can! The dipping sauce can be prepared in advance and stored in the fridge for up to a week. Just give it a good stir before serving, as it may thicken slightly when chilled.
What Can I Substitute for Rice Paper Wrappers?
If you can’t find rice paper wrappers or want a different option, consider using lettuce leaves for a low-carb alternative. Boston or butter lettuce works great as a wrapper! You can also try using thinly sliced veggies, like cucumbers or bell peppers, for a creative twist.