Healthy and delicious mango shrimp spring rolls are easy to make and perfect for a snack or light lunch at only 100 calories each!
Anybody here suffering from Boring Lunch Syndrome? Do you ever feel like you’re stuck in a lunch rut? Like the only way to escape is to leave work or school and spend too much money on a meal that’s not even really that good and probably not the healthiest? I know we all like to think we are going to bring our lunch every single day and that a sandwich with our wheat bread and turkey will suffice for as long as we will ever go to work, but that just gets old so fast! Am I right? I usually like to bring leftovers for lunch, but even that gets old (plus if you’re super hungry the night before and eat all your leftovers, you’re kind of screwed).
These spring rolls are my solution! They are so easy to make and can be done ahead of time, so when morning comes, you just throw them in your lunchbox and go! Plus they are super healthy with shrimp and lots of veggies. They are an exciting break form your ordinary salad or sandwich (at least for me, I always get excited about yummy food!).
I first learned how to make spring rolls at my aunt’s house. She had pre-cut all of the ingredients (which are always so beautiful with all of the colors) and we rolled them up in a sort of build-your-own-spring roll kind of fashion. It was so fun and way easier than I had thought. So that you can experience the fun for yourself, I am going to line out the steps for you.
First, cut up and gather all of your ingredients:
Prepare a clean workstation. I use a plastic cutting board, silicone baking mat, or clean countertop. Then prepare your rice paper by soaking it in warm-hotish water (not boiling- I keep it on low on the stove) for 1-2 minutes to soften it.
Remove the rice paper from the water, flatten it out on your surface, and fill with your fillings. I like to lay down an piece of butter lettuce, then add the shrimp and veggies. Fold one long side over the fillings. Then fold the two short edges over.
Then roll up the other long edge (It’s like folding a burrito).
I hope this post has helped inspire some non-boring lunches to help bring you out of you Boring Lunch Syndrome, and has helped you confidently go forward in making your own rolls! Especially since nobody wants to pay for an over-priced spring roll that is dried out. #Fail. If you’re looking for more spring roll inspiration, take a peek at my thai chicken salad spring rolls. Happy Lunching!
Healthy and delicious mango shrimp spring rolls are easy to make and perfect for a snack or light lunch at only 100 calories each!
Ingredients
- 8 sheets rice paper
- 16 medium shrimp
- Lime juice, garlic powder
- 1 mango
- 8 leaves soft lettuce (butter, bibb)
- 2 large carrots
- 1 red bell pepper
- 2 stalks green onion
- Small bunch asparagus
- Mint, cilantro, basil
- 1 tbsp ginger
- 2 tbsp peanut butter
- 4 tbsp rice vinegar
- 4 tbsp water
- 1/2 tsp chili sauce
- 2 tsp lime juice
Instructions
- Soak shrimp in lime juice and garlic powder 10 min.
- Grill over medium heat, 1-2 min per side. Cool and butterfly in half shrimp.
- Blanch asparagus: heat water to soft boil. Drop in asparagus for about 1 minute, remove to bowl of ice water.
- Peel and julienne vegetables and mango.
- Dip rice paper in warm water until soft, about 1 minute.
- Remove onto smooth work surface and spread flat. Add ingredients in straight line down the middle.
- Fold over one long edge, then fold in two short edges, then roll up like a burrito.
- Keep under damp paper towels.
- Mix together all ingredients.
- Serve in individual ramekins. Store in the refrigerator up to 5 days.
Notes
Store spring rolls wrapped in a damp paper towel in the refrigerator up to three days.
[…] you need more shrimp inspiration, try these yummy dishes: Mango Shrimp Spring Rolls, Zoodles with Mint Pesto and Shrimp, or Shrimp and Leek […]