a delightfully light and colorful, sweet and crisp take on the traditional Vietnamese rice paper rolls
These spring rolls are loaded with vegetables, which are nutrient-dense and recommended daily towards achieving a healthy diet and lifestyle. They also contain peaches which provide a delicate sweetness, as well as offer a superfluous value of minerals like calcium, potassium, magnesium, iron, manganese, phosphorous, zinc, and copper. The “meaty” aspect of this dish is shrimp, which is high in quality protein and relatively low in calories. Shrimp is also an excellent source of selenium which reduces the risk of free radicals which are harmful elements, which increase the risk of cancer and other degenerative diseases. Each rich paper roll can carry about 20-30 calories, which when counting calories can begin to add up quickly. A few lower calorie alternatives would be to use leaves, like lettuce, cabbage or grape leaves, or seaweed.
Shrimp & Peach Spring Roll
10 rice paper wraps
1 lb shrimp, peeled and deveined
¼ tsp salt
¼ tsp dried basil
¼ tsp cracked black pepper
2 peaches, cut into thin wedges
½ cup red cabbage, sliced thin
1 red bell pepper, julienned
3 large carrots, julienned
⅓ cup cilantro, chopped
Sesame seeds for garnish
Serve with soy sauce or Alaa’s Pantry’s, Peanut and Red Chili Dipping Sauce
- Defrost shrimp. Season with salt, dried basil, and cracked black pepper. Cook your shrimp on low to medium heat. Remove from heat with done. Do not overcook.
- Prepare your rice wraps. Dip one wrap at a time in a bowl of warm water for 3 seconds, or prepare according to package instructions. You want the paper to be soft yet still firm and pliable. Allow some water to drip off before applying to damp surface to begin filling.
- Apply rice paper on a damp surface and begin filling the inside. Apply shrimp (3 to 4 shrimp for each roll), peaches, carrots, cabbage, red bell pepper, and some cilantro. Add these about 1/3 of the way up on the rice paper from the bottom (the bottom of the rice paper starting at the closest direction from where you are sitting). Do not over stuff.
- Start folding the rice paper beginning with the bottom, folding it upward almost halfway covering the shrimp and vegetable “stuffing”. Fold the full edge of left side inward, then do the same with the right side and begin rolling upward starting from the bottom, tucking in the stuffing each time you roll forward. Do so tightly yet gently using your fingers to tuck in the shrimp and veggies as you roll.
- Cover finished wraps with a damp paper towel to keep them fresh before serving.
- When ready to serve, sprinkle with some sesame seeds, and sauce for dipping. Serve with soy sauce or Alaa’s Pantry’s, Peanut and Red Chili Dipping Sauce.
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