This healthy shrimp spring rolls recipe provides is a delicious, light appetizer or handheld that’s low in sugar, but dense in nutrients. Each roll is naturally gluten-free and dairy-free, relatively low in carbs, and high in protein and essential vitamins. Not to mention, they’re fun to make! You might fumble a little as you get started, but you’ll get the hang of it quickly.
Healthy Shrimp Spring Rolls with Low Sugar Orange Dipping Sauce
This recipe for healthy shrimp spring rolls was originally shared with us by Kristin O’Connor, back when she launched Nourish This, a wellness website. Nourish This is no longer live, but Kristin has certainly kept herself busy as a private chef to the stars, cookbook author, and teaching wellness cooking classes.
We had posted this recipe in our news section, well over a decade ago. Today, I’m updating this post, and giving it a permanent home in our recipe section. But think of it more as a guide. You can substitute other fresh vegetables, chicken, or tofu in the filling – whatever you have on hand!
Special Diet Notes: Healthy Shrimp Spring Rolls
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, and soy-free.
- 1½ pounds large raw shrimp, peeled and deveined
- Salt, to taste
- Black pepper, to taste
- ½ cup chicken broth
- 10 sheets of rice paper (found in the Japanese food section at grocery stores, or in Asian markets)
- 4 cups HOT water
- 2 cups julienned carrots
- 2 cups julienned lettuce or cabbage
- 2 cups julienned seedless cucumber
- 20 mint or basil leaves
- ⅓ cup orange marmalade (preferably no sugar added)
- 2 tablespoons rice wine vinegar
- ½ teaspoon ground ginger
- 1 teaspoon cracked red pepper
- Lightly season the shrimp with the sea salt and pepper.
- Preheat a skillet over medium heat. Add the chicken broth and shrimp, and cook until the shrimp has turned pink on all sides, about 6 minutes.
- Remove the shrimp with a slotted spoon, let them cool until they can be easily handled, and slice in half lengthwise. You can refrigerate the shrimp in an airtight container until ready to use.
- Place HOT water in a shallow bowl next to a clean cutting board with your prepared vegetables and shrimp standing by!
- Dip one rice paper sheet into the hot water until it softens and becomes pliable, about 20 to 30 seconds. Carefully remove it to your cutting board. Place a small amount of the vegetables and shrimp on the lower half of the wrapper, just below the center. Fold the bottom of the wrapper up over the fillings, fold the sides over like an envelope, and then roll up – as tightly as you can. Set the spring roll on a serving plate, and repeat this step with the remaining rice paper wrappers.
- In a small saucepan, whisk together the orange marmalade, rice vinegar, pepper, and ginger until combined. Place the pan over medium-low heat, and cook, while whisking, just until the marmalade has melted.
- Serve the orange dipping sauce in small bowls with the spring rolls.
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