Name: Grilled Shrimp Spring Rolls with Creamy Peanut Sauce
Prep time: 30 s
Cook time: 10 min
Total time: 30 min
Yield: 12 rouleaux
Ingredients: Vegetables; Fish and seafood; For the vegetables in the roll:1 red bell pepper1 orange bell pepper1 mango1 English cucumber1 Boston lettuce250 mL (1 cup) grated carrots250 mL (1 cup) grated beetsA few leaves of fresh coriander or basilFor the peanut sauce:85 mL (1/3 cup) softened peanut butter; microwaved for 20 seconds30 mL (2 tbsp.) lime juice30 mL (2 tbsp.) soy sauce15 mL (1 tbsp.) sesame oil5 mL (1 tsp.) sambal oelekFor the shrimp:700 g raw shrimp30 mL (2 tbsp.) reduced-sodium soy sauce30 mL (2 tbsp.) rice vinegar5 mL (1 tsp.) sesame oil5 mL (1 tsp.) minced garlic2.5 mL (1/2 tsp.) sambal oelek85 mL (1/3 cup) chopped unsalted peanuts30 mL (2 tbsp.) sesame seedsFor the rolls:12 large rice paper wrappers

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Rouleaux de printemps aux crevettes grillées et sauce crémeuse aux arachides

Discover our delicious recipe for Grilled Shrimp Spring Rolls with Creamy Peanut Sauce. These fresh and flavorful spring rolls are perfect for a light and tasty appetizer, filled with grilled shrimp and served with a creamy peanut dipping sauce.

Preparation 30 min

Cooking 10 min

Portion 12 rouleaux

Nutrition Facts (per serving)

Calories

205

Fat

Carbohydrates

Fibre

Protein

Sodium

345

Ingredients

For the vegetables in the roll:

1 red bell pepper
1 orange bell pepper
1 mango
1 English cucumber
1 Boston lettuce
250 mL (1 cup) grated carrots
250 mL (1 cup) grated beets
A few leaves of fresh coriander or basil

For the peanut sauce:

85 mL (1/3 cup) softened peanut butter, microwaved for 20 seconds
30 mL (2 tbsp.) lime juice
30 mL (2 tbsp.) soy sauce
15 mL (1 tbsp.) sesame oil
5 mL (1 tsp.) sambal oelek

For the shrimp:

700 g raw shrimp
30 mL (2 tbsp.) reduced-sodium soy sauce
30 mL (2 tbsp.) rice vinegar
5 mL (1 tsp.) sesame oil
5 mL (1 tsp.) minced garlic
2.5 mL (1/2 tsp.) sambal oelek
85 mL (1/3 cup) chopped unsalted peanuts
30 mL (2 tbsp.) sesame seeds

For the rolls:

12 large rice paper wrappers

Preparation

Cut the bell peppers, mango, and cucumber into thin slices.
Grate the carrots and beets.
Wash and separate the Boston lettuce leaves.
Chop a few leaves of basil or coriander. Set everything aside on a work surface.
Mix all the ingredients for the peanut sauce together in a measuring cup.
In a saucepan over medium heat, cook the shrimp with soy sauce, rice vinegar, sesame oil, minced garlic, and sambal oelek.
When the shrimp curl up and turn pink (about 5 minutes of cooking), add the peanuts, sesame seeds, and half of the peanut sauce mixture. Mix everything together, allow the sauce to melt through the shrimp, then remove from heat.
For assembling the rolls, fill a large bowl with hot tap water.
Have all the ingredients ready for roll assembly near you. Use a little water to moisten the surface you'll be assembling the rolls on to prevent the rice paper from sticking and tearing on your work surface.
Take a rice paper wrapper, dip it into the hot water without letting go. Wait for 2-3 seconds, then remove it so that it remains slightly firm.
Lay the rice paper on your work surface. Fill it with all the ingredients and roll it up.
When serving, heat the remaining peanut sauce for about 10 seconds in the microwave to soften it and make it easier to drizzle over the rolls when enjoying.