Vegetable-Shrimp Spring Rolls with Green Chili-Honey Dippers

Published: January 07, 2015

Yield: 4 rolls + ½ cup sauce
# Servings: 4
Serving size: 1 spring roll and 2 tablespoons dippers

What you need:

12 each pre-cooked frozen shrimp, tail/skin-off, thawed, slice in half lengthwise
4 each 8-inch rice paper rounds
1 cup bok choy, thinly sliced
1 cup matchstick carrots, pre-shredded
½ cup matchstick zucchini strips, or coarsely grated zucchini
½ cup matchstick yellow summer squash strips, or coarsely grated yellow summer squash
½ cup red bell pepper, de-ribbed, seeded, thinly sliced lengthwise
½ cup cucumber, washed, seeded, thinly sliced lengthwise
1 each scallion, thinly sliced lengthwise on the bias, green part only
1/2 cup plain rice vinegar
2 tsp fresh cilantro, chopped
1 tsp fresh jalapeno, seeds and ribs removed for less heat
1 ½ tsp honey
½ tsp low-sodium soy sauce
¼ cup fat-free plain Greek yogurt

What you do:

  1. Place a double thick sheet of damp paper towels on a work surface.  Place a shallow dish of water, wide enough to fit the rice paper rounds, nearby.  Soak each sheet of rice paper in the water until softened then transfer to the paper towels
  2. For each spring roll, arrange 3 shrimp (6 slices) crosswise just below the center fo the rice paper.  Layer as follows ¼ of the total amount of bok choy, carrots, zucchini, yellow squash, red bell pepper, cucumber, and scallion
  3. Tightly fold up the bottom side of the rice paper to enclose the filling, gently pressing to seal.  Fold in the left and right sides, gently pressing to seal.  From the bottom up, roll tightly.  Transfer to a plate, with the seem side down.  Repeat the process for the remaining ingredients
  4. Cover the finished rolls with damp paper towels, and plastic wrap, and store in the fridge until ready to eat.  Serve with dippers on the side
  5. Enjoy!  
  1. Place all ingredients in a blender, and blend until smooth.  Cover and keep refrigerated until ready for use

Nutrition: (per serving)

Calories 78, Total Fat 0.5g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 48mg, Sodium 131mg,          
Total Carbohydrate 11g, Dietary Fiber 2g, Sugars 4g, Protein 7g, VitA 120%, VitC 50%, Calcium 6%, Iron 4%

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