Shrimp Quinoa Vegetable Spring Rolls

Prep: 20 mins

Cook: -

Level: Easy

Serves: Updated

2

Description

Colorful and full of flavor. Served with a creamy peanut butter dipping sauce. Naturally vegan!

Ingredients

• FOR THE SPRING ROLLS:
• 6 whole Spring Roll Wrappers
• ½ cups Carrot, Sliced Thin
• 1 whole Red Bell Pepper, Sliced Thin
• 1 whole Cucumber, Sliced Thin
• ½ cups Cilantro
• ½ cups Cooked Quinoa
• 12 whole Large Shrimp, Cooked
• FOR THE PEANUT DIPPING SAUCE:
• 2 Tablespoons Soy Sauce (Or Tamari To Keep Gluten-free)
• 1 Tablespoon Creamy Peanut Butter
• 1 Tablespoon Water
• 1 clove Garlic, Minced

• FOR THE SPRING ROLLS:
• 6 whole Spring Roll Wrappers
• ½ cups Carrot, Sliced Thin
• 1 whole Red Bell Pepper, Sliced Thin
• 1 whole Cucumber, Sliced Thin
• ½ cups Cilantro
• ½ cups Cooked Quinoa
• 12 whole Large Shrimp, Cooked
• FOR THE PEANUT DIPPING SAUCE:
• 2 Tablespoons Soy Sauce (Or Tamari To Keep Gluten-free)
• 1 Tablespoon Creamy Peanut Butter
• 1 Tablespoon Water
• 1 clove Garlic, Minced

Preparation

For the spring rolls:
Place 1 spring roll wrapper at a time in a bowl of warm water for 5–10 seconds until it softens up a bit. Place it on your work surface. In the top center of the wrapper, leaving enough space at the top to roll, add a handful of each veggie, quinoa and 2 shrimp. Do not overstuff. Fold the edge closest to you over the toppings and tuck sides in and over the portion you just rolled. Roll away from you, making sure to keep the spring roll tight. Repeat until you have used up all of the filling, about 6 rolls.

Serve immediately with the peanut dipping sauce. Cover with a damp cloth so they do not stick together if you won’t be serving them right away.

For the peanut dipping sauce:
Whisk ingredients together in a small bowl. Set aside until you are ready to use.

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