Shrimp Spring Rolls Recipe | Maxi's Kitchen

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is plant-based and lower in cholesterol.

rice vermicelli

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salted water

Soy sauce is a common substitute for a vegetarian option.

hoisin sauce

🥗Healthier: peanut butter sauce

💰Cheaper: soy sauce + sugar

Peanut butter sauce offers creaminess with similar flavor notes.

Start by boiling water in a pot and season it generously with salt.

Add peeled and deveined shrimp to the boiling water and cook for 1 to 2 minutes until they turn pink and opaque.

Prepare an ice bath in a bowl with cold water and ice.

Once shrimp are cooked, transfer them to the ice bath to stop the cooking process and prevent them from becoming rubbery.

In a small pot, heat some neutral oil and add minced garlic, stirring until fragrant for about 1 minute.

Add water and hoisin sauce to the pot with garlic, then stir in peanut butter and whisk until combined and thickened.

Turn off the heat and let the peanut sauce cool as it will thicken further.

On a cutting board, slice half a cucumber at an angle into thin sheets, then cut those sheets into strips.

Cut a carrot into sheets and then into strips using the same technique as the cucumber.

Trim the white tips off scallions and cut them into strips.

Slice an avocado into small pieces for creaminess in the rolls.

Remove the tails from the cooked shrimp and cut each shrimp into two flatter pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens