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Quinoa Shrimp Spring Roll Recipe

Are you in a lunch rut? Try whipping up this Asian-inspired dish. Portable, delicious ,and most importantly nutritious, these rolls will keep you full and satisfied with 7.5 grams of protein in just one serving. You can find rice paper at most supermarkets, though they are also available at specialty Asian grocery stores.

Spring Roll

Photo by Emily Miller

Serves 22

Prep time: 30 minutes
Cook time: 15 minutes

The Skinny

For 1 roll and 1 tsp sauce:

  • 133 cal
  • 2.4 g fat
  • 19.6 g carbs
  • 186 mg sodium
  • 1.2 g fiber
  • 7.5 g protein

Ingredients

For Spring Rolls: 
2 cups cooked quinoa
1 carrot, julienned
1 cucumber, julienned
Lettuce (any kind of green will do!)
1 pound shrimp, peeled and deveined
22 sheets of spring roll rice paper

For Sauce:
1/4 cup creamy peanut butter
1/4 cup water
1 tablespoon hoisin
2 teaspoons Sriracha

Preparation

  1. Boil shrimp for 1-2 minutes until pink and tender. Cut shrimp into halves and set aside.
  2. In a small bowl, whisk peanut butter, water, hoisin and Sriracha until a paste forms.
  3. Wet a rice paper and let dry for 10 seconds on flat plate or baking tray. Place piece of lettuce or green in center of paper and scoop 1 tablespoon of quinoa on top. Layer 3-4 shrimp halves and 2-4 pieces of carrot and cucumber. Lift the bottom edge of the rice paper tightly over the filling. Fold in the sides and then roll up the paper. Serve cold and with peanut sauce.

For more recipes from Emily, visit www.emsbytes.com

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