Shrimp Spring Rolls + Chili Mango Dipping Sauce
Ingredients
- BUBBL’R passion fruit wond’r for serving
- 1 lb. shrimp, small to medium-sized, peeled and deveined (thawed if frozen)
- 1 tbsp. olive oil
- ½ tsp. each salt & black pepper
- 8-10 spring roll wrappers
- ½ large english cucumber or 2 baby cucumbers thinly sliced
- ½ small red cabbage thinly sliced
- 3 carrots thinly sliced
- 1 avocado thinly sliced
- 1 cup mustard microgreens or alfalfa sprouts
For the Chili Mango Dipping Sauce
- 1 cup ripe mango slices or 1 ripe mango
- ⅓ cup creamy peanut butter
- juice of 1 lime
- 1 tsp. brown sugar or maple syrup
- ½ tsp. chili pepper flakes or red pepper flakes
Instructions
To Make the Sauce
- Combine all ingredients into a small blender or food processor to pulse until smooth. Add ¼ cup water to thin out the sauce, or to taste. Adjust to taste with salt and black pepper, as well.
To Make the Spring Rolls
- Heat up a large skillet over medium high heat. Add the olive oil to heat up for 1 minute. Add the shrimp to cook 2-3 minutes one each side, until fully cooked. Set aside to cool.
- Prep your wrapping station by placing all the thinly sliced vegetables on a large plate. Place the cooked and cooled shrimp next to it. Lastly, In a shallow bowl or large rimmed plate, add water to ¼” deep.
- Working on one spring roll at a time, dip the wrapper in the water to soften, about 20-30 seconds. Flip the wrapper if needed to soften both sides.
- Place on a clean working surface. Add 2-3 shrimps in a vertical row in the center, followed by a small amount of the thinly slice vegetables and microgreens on top.
- Roll up tightly like a burrito. Place on a clean plate. Repeat with remaining spring roll wrappers. Try not to stack the spring rolls on top of each other as they may stick together.
- Enjoy with the Chili Mango Dipping Sauce and BUBBL’R Passion Fruit Wond’r for a complimentary refreshment!