These Blackened Shrimp Spring Rolls are a tasty treat! Loaded with juicy shrimp that are seasoned just right, they’re rolled up in fresh veggies and rice paper.
They’re crispy on the outside and packed with flavor inside! I love to dip them in a zesty sauce for a burst of goodness. Perfect for a snack or fun appetizer!
Key Ingredients & Substitutions
Shrimp: Use large shrimp for the best texture. If shrimp isn’t available, you could substitute with cooked chicken, tofu, or even canned tuna.
Blackened Seasoning: This adds a robust flavor. If you don’t have it, mix paprika, cayenne pepper, garlic powder, and some salt for a quick alternative.
Rice Paper Wraps: The rice paper creates a light and chewy wrap. If you can’t find these, consider using lettuce leaves for a low-carb option or tortillas as a wrap.
Fresh Vegetables: Spinach or lettuce provides a nice crunch. Feel free to mix in other veggies like shredded carrots or avocado based on your preference.
Cilantro: Fresh cilantro elevates the flavor. If you’re not a fan, you can replace it with fresh basil or omit it altogether!
How Do I Properly Prepare Rice Paper Wrappers?
Working with rice paper can be tricky, but with a bit of practice, you’ll master it quickly! The key is to soften them just enough without overdoing it.
- Fill a shallow dish with warm water (not boiling).
- One at a time, dip the rice paper for 10-15 seconds. It should be soft but still firm enough to handle.
- Lay the softened wrapper flat, and avoid over-soaking, as it will become too sticky to work with.
- As you assemble, the rice paper will continue to soften and stick, helping your rolls hold together.
How to Make Blackened Shrimp Spring Rolls
Ingredients You’ll Need:
For the Filling:
- 12 large shrimp, peeled and deveined
- 1 tablespoon blackened seasoning (store-bought or homemade)
For the Spring Rolls:
- 6 rice paper wrappers (8-inch diameter)
- 1 cup cooked jasmine or basmati rice, cooled
- 1 cup fresh spinach or lettuce leaves
- 1/2 cup cucumber, diced into small pieces
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- Fresh cilantro leaves (about 1/4 cup)
- 1 tablespoon olive oil or vegetable oil (for shrimp)
For Dipping (optional):
- Peanut or hoisin dipping sauce
How Much Time Will You Need?
This recipe takes about 20 minutes of prep and cooking time. Plus, you’ll have fresh and vibrant spring rolls ready to serve right away. Perfect for a quick meal or appetizer!
Step-by-Step Instructions:
1. Preparing the Shrimp:
First, pat the shrimp dry using a paper towel. This step is important to help the seasoning stick better. Then, sprinkle the blackened seasoning evenly over each shrimp, making sure to coat all sides well. This will give them that delicious, bold flavor!
2. Cooking the Shrimp:
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once the oil is hot, add the seasoned shrimp. Cook for about 2-3 minutes on each side until they are bright pink and cooked through with nice blackened grill marks. Once done, remove the shrimp from the heat and set them aside to cool slightly.
3. Preparing the Rice Paper Wrappers:
Grab a large, shallow dish or bowl and fill it with warm water. Take one rice paper wrapper and dip it in the warm water for about 10-15 seconds. You want it to soften but still remain slightly firm. After that, lay the softened wrapper flat on a clean surface ready for assembly.
4. Assembling the Spring Rolls:
In the center of the rice paper, place 1-2 shrimp. Next, add a small handful of spinach or lettuce leaves, about 2 tablespoons of cooled rice, diced cucumber, red bell pepper, red onion, and a few cilantro leaves. Now, fold the sides of the wrapper inward, then tightly roll from the bottom up to enclose all the filling, forming a neat spring roll. Make sure to roll it tightly but gently!
5. Repeat the Process:
Keep going with the remaining wrappers and ingredients until you’ve made as many spring rolls as you’d like. Enjoy the process; each roll can be a little masterpiece!
6. Serve:
Slice the spring rolls in half for a beautiful presentation. Serve them immediately with your choice of peanut sauce, hoisin sauce, or a spicy dipping sauce to give them an extra kick. Enjoy your fresh, flavorful blackened shrimp spring rolls!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before seasoning and cooking. The quickest way to do this is by placing them in a sealed plastic bag and submerging it in cold water for about 15-20 minutes.
What If I Don’t Have Rice Paper Wrappers?
No problem! You can substitute rice paper with large lettuce leaves, such as butter or romaine, for a fresh low-carb option. Alternatively, use tortillas if you prefer a different texture.
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 them from sticking together, use parchment paper between layers. Just be aware that the rice paper may soften upon refrigeration.
Can I Make These Spring Rolls Vegetarian?
Definitely! Simply omit the shrimp and add more vegetables like sliced avocado, bell peppers, and carrots. You can also include tofu or tempeh for extra protein. Just prepare the filling as you normally would, and enjoy a delicious vegetarian version!
