These Blackened Shrimp Spring Rolls are fresh and tasty! Packed with juicy shrimp, crisp veggies, and wrapped in rice paper, they make a perfect light meal or snack.
Rolling them up can be a fun family activity, just be careful not to overstuff! I love dipping them in peanut sauce for a extra flavor boost. Yum!
Key Ingredients & Substitutions
Shrimp: Large, peeled, and deveined shrimp make a difference in texture. If you can’t find shrimp, consider using chicken or tofu as alternatives. Just adjust the cooking time as necessary!
Blackening seasoning: This mix really brings life to the shrimp! If you’re short on time, store-bought seasoning works well. You can also customize it by adding more cayenne for heat or omitting salt for a lower-sodium option.
Rice paper wrappers: These are key for holding all the goodness together. If you’re gluten-free, check your wrapper ingredients. Alternatively, use lettuce leaves to create a fresh wrap!
Fresh herbs: Cilantro and mint add brightness. If you’re not a fan of one, feel free to use just one or even switch to basil or parsley. Fresh herbs elevate the flavors in a simple dish!
Dipping sauce: Hoisin sauce combined with peanut butter is delicious! You can replace the peanut butter with almond butter for a different taste or substitute tahini for a nut-free alternative.
What’s the Best Way to Cook Blackened Shrimp?
Cooking the shrimp just right makes all the difference! It’s important to heat your skillet properly. Here’s how to ensure they come out perfectly:
- Preheat your skillet on medium-high heat before adding oil.
- Once the oil shimmers, add the seasoned shrimp and cook for about 2-3 minutes on each side.
- Look for a nice char, but don’t overcook; shrimp should be firm and pink throughout.
Letting them rest briefly after cooking allows flavors to settle. Plus, they’ll be easier to handle when assembling your rolls! Happy cooking!
How to Make Blackened Shrimp Spring Rolls
Ingredients You’ll Need:
For the Spring Rolls:
- 12 large shrimp, peeled and deveined
- 2 tbsp blackening seasoning (paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, black pepper)
- 1 tbsp olive oil
- 6 rice paper wrappers
- 1 cup lettuce leaves, torn
- 1/2 cup shredded purple cabbage
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced cucumber
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves (optional)
- 1 cup cooked rice noodles or vermicelli (optional)
For the Dipping Sauce:
- 1/4 cup hoisin sauce
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tsp sriracha or chili garlic sauce (adjust to taste)
- 1/4 cup water (adjust for desired consistency)
- 1 tsp lime juice
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation time, plus some time for assembly. You’ll be cooking the shrimp, making the dipping sauce, and then rolling everything up. Perfect for a quick and delicious meal!
Step-by-Step Instructions:
1. Prepare the Shrimp:
Start by tossing the shrimp with the blackening seasoning in a bowl. Make sure each shrimp is evenly coated with the spices to get that great flavor.
2. Cook the Shrimp:
Heat the olive oil in a skillet over medium-high heat. Once hot, add the seasoned shrimp and cook for 2-3 minutes on each side, or until they are blackened, cooked through, and slightly charred. Remove the shrimp from the heat and set them aside.
3. Make the Dipping Sauce:
In a small bowl, whisk together the hoisin sauce, peanut butter, soy sauce, sriracha, water, and lime juice until smooth. Adjust the amount of water to get the consistency you like. Once mixed, set the sauce aside.
4. Soften the Rice Paper Wrappers:
Fill a large shallow dish or bowl with warm water. Take each rice paper wrapper and dip it in the water for about 10-15 seconds, or until it becomes pliable. Be careful when removing them, and lay them flat on a clean surface or plate.
5. Assemble the Rolls:
On each softened rice paper wrapper, place a few lettuce leaves, a handful of shredded cabbage, some shredded carrots, cucumber slices, cilantro, and mint (if you’re using it). If you like, you can also add some cooked rice noodles.
6. Add the Shrimp:
Place 2 blackened shrimp on top of the veggies on each roll.
7. Roll It Up:
Fold the sides of the rice paper inward and then tightly roll from the bottom up to enclose all the yummy fillings. Make sure to roll them snugly.
8. Repeat:
Continue this process with the remaining wrappers and filling ingredients until all are used up.
9. Serve:
If you like, slice each roll in half for a nice presentation. Serve your Blackened Shrimp Spring Rolls chilled or at room temperature with the dipping sauce on the side.
Enjoy the fresh, spicy, and flavorful Blackened Shrimp Spring Rolls!
Can I Use Frozen Shrimp for This Recipe?
Yes, frozen shrimp can work perfectly! Just make sure to thaw them completely before cooking. You can do this by placing them in the refrigerator overnight or by running them under cold water for a quicker thaw. Pat them dry before seasoning to ensure they cook evenly.
How Should I Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container in the fridge for up to 2 days. To keep the wrappers from becoming too soggy, it’s best to separate individual rolls with parchment paper. Enjoy them cold or reheat them in a skillet on low heat for a few minutes if preferred.
What Can I Substitute for Rice Paper Wrappers?
If you don’t have rice paper wrappers, you can use lettuce leaves as a fresh alternative! Butter lettuce or romaine works well. Keep in mind, this will change the texture and presentation, but still be delicious!
Can I Make the Dipping Sauce Ahead of Time?
Absolutely! You can make the dipping sauce a day in advance and store it in the fridge. Just give it a good stir before serving, as the ingredients might separate a little while sitting. Adjust the water to your desired consistency if needed!
