Vegan & Shrimp Spring Rolls with Creamy Peanut Sauce | Quick & Easy!

shrimp

🥗Healthier: tempeh

💰Cheaper: mushrooms

Tempeh offers a protein-rich alternative, while mushrooms are more affordable.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter provides healthy fats, while sunflower seed butter is budget-friendly.

Prepare ingredients for the shrimp roll: shrimp, lettuce, eggs, rice vermicelli noodles, and herbs.

Boil shrimp with crushed lemongrass, salt, and lager beer for 5 minutes.

Beat 3 eggs with salt, pepper, and milk, then fry in small batches and cut into strips.

Blanch rice vermicelli in boiling water for 3-5 minutes, then rinse with cold water.

Wet rice paper lightly and place on a flat surface.

Layer lettuce, egg strips, herbs, vermicelli, and shrimp on the rice paper.

Fold sides of the rice paper over the filling and roll tightly to form the shrimp spring roll.

For the vegan roll, grate 300g of kohlrabi and 200g of carrot, mince 1 clove of garlic and ½ red onion.

Saute garlic and red onion in a pan, then add kohlrabi and carrot, seasoning with broth mix and msg, and stir fry for 2 minutes.

Saute 10 sliced champignon mushrooms in the same pan for 2-3 minutes until brown.

Assemble the vegan roll with rice paper, herbs, carrots, kohlrabi, and mushrooms, and roll tightly.

Make the dipping sauce by combining 1 tablespoon of sugar, 2 tablespoons of hoisin sauce, 2 tablespoons of peanut butter, 1 tablespoon of soy sauce, and 250ml of coconut cream in a pot, cooking until bubbling and adjusting consistency with water if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens