High Protein Shrimp Spring Rolls
Elevate your appetizer game with these High Protein Shrimp Spring Rolls, a vibrant and nutritious twist on a classic favorite! Packed with protein-rich shrimp and golden-brown tofu, these fresh spring rolls are layered with crisp, julienned vegetables like carrot, cucumber, and red bell pepper, along with fragrant cilantro and mint leaves for a burst of flavor in every bite. Wrapped in delicate rice paper and served with a savory peanut dipping sauce infused with soy, lime, garlic, and a touch of chili, this recipe offers a balance of refreshing, bold flavors and satisfying textures. Perfect as a healthy starter or light meal, these irresistible spring rolls are quick and easy to prepare, ready in just 40 minutes, and sure to impress family and friends. Whether you're looking for high-protein meal ideas, gluten-free appetizers, or Asian-inspired recipes, these shrimp spring rolls check every box for a delicious, wholesome dish!
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Recipe Information
Ingredients
- 12 pieces Large shrimp, peeled and deveined
- 4 oz Extra-firm tofu, cubed
- 12 sheets Rice paper wrappers
- 4 oz Rice vermicelli noodles
- 1 piece Red bell pepper, thinly sliced
- 1 piece Carrot, julienned
- 1 piece Cucumber, julienned
- 0.5 cup Fresh cilantro leaves
- 0.25 cup Fresh mint leaves
- 2 tablespoons Soy sauce
- 1 tablespoon Lime juice
- 2 tablespoons Peanut butter
- 2 tablespoons Water
- 1 clove Garlic, minced
- 1 teaspoon Chili sauce
Instructions
Begin by cooking the rice vermicelli noodles according to the package instructions, then drain and set aside to cool.
In a small bowl, mix together soy sauce, lime juice, peanut butter, water, minced garlic, and chili sauce to prepare the dipping sauce. Set aside.
Heat a non-stick pan over medium heat and spray lightly with cooking oil. Add the shrimp and cook for 2-3 minutes on each side until opaque and cooked through. Remove from the pan and set aside.
In the same pan, add cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove from heat and set aside.
Prepare a large shallow dish or pie plate with warm water to soak the rice paper wrappers. Submerge one wrapper at a time in warm water for about 10-15 seconds until soft and pliable.
Lay the softened wrapper on a clean, flat surface. In the lower third of the wrapper, place a small amount of rice noodles, a few slices of red bell pepper, carrot, and cucumber, followed by 2-3 shrimp and a few cubes of tofu. Top with cilantro and mint leaves.
Fold the sides of the wrapper over the filling, then roll tightly from the bottom upwards, enclosing the ingredients firmly but carefully to prevent tearing.
Repeat the filling and rolling process for the remaining rice paper wrappers.
Serve the shrimp spring rolls immediately with the prepared dipping sauce on the side.
Nutrition Facts
Calories |
1537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 1597 mg | 69% | |
| Total Carbohydrate | 233.4 g | 85% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 19.5 g | ||
| Protein | 92.6 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1260 mg | 97% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2446 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
