Fresh spring rolls are a great alternative to their fried counterpart, serving up a fraction of the calories and more nutrients because of their veggie-heavy filling. New to rolling fresh spring rolls? Learn the technique here.
- 1/3 cup olive oil
- 1 large lime, juiced
- 1/8 tsp. red pepper flakes or 1 tsp. chili garlic sauce
- 1 tsp. ginger, grated
- ¼ cup cilantro, chopped
- Salt and pepper to taste
- 1-pound medium shrimp, peeled and deveined, cooked and cold
- ½ cup pineapple, finely chopped
- 2 sprigs green onion, finely chopped
- ½ head romaine, washed and finely chopped
- Rice paper
- Bowl of warm water
- In a bowl, combine olive oil, lime juice, red pepper flakes or chili garlic sauce, ginger, cilantro and salt and pepper to taste. Whisk until well combined. Alternatively for more flavor, use a mortar and pestle to press the ginger, cilantro, chili garlic sauce, salt and pepper before combining with olive oil and lime juice.
- Toss shrimp, pineapple and green onion in the mixture until everything is well-coated. Set aside.
- Soak rice paper in warm water for 5-10 seconds. Soaking it for too short of time will make the paper crack while soaking it for too long will make the paper mushy and break.
- Apply ingredients on two opposite sides of the rice paper (handful of romaine on one side, and the shrimp mixture with three shrimp on the other. Fold at the top over the first bunch of ingredients, then fold in on both sides and continue rolling.
- Serve with an optional peanut butter dipping sauce found here.