These Blackened Shrimp Spring Rolls are packed with juicy shrimp and fresh veggies, all wrapped in a crunchy rice paper. They are both zesty and fun to eat!
Rolling these spring rolls is like throwing a little party for your taste buds! I love dipping them in a zesty sauce; it adds a perfect kick. You’ll want to make these often!
Key Ingredients & Substitutions
Shrimp: Large shrimp give a great texture, but if you’re allergic or prefer a different protein, try chicken or tofu. Both can be seasoned and cooked in the same way!
Blackened Seasoning: This blend adds a rich flavor. If you don’t have all the spices, try store-bought blackening seasoning or mix paprika, cayenne, and garlic powder together for a simpler version.
Rice Paper Wrappers: These can be found in most grocery stores or Asian markets. If unavailable, lettuce leaves can work for a low-carb option, but they won’t have the same texture.
Fresh Herbs: Mint and cilantro add freshness. If you don’t like either, you can use shredded basil or just skip them altogether for a different taste.
Dipping Sauce: No hoisin sauce? Try a combination of soy sauce and a touch of molasses for sweetness. And if you’re nut-free, leave out or substitute peanut butter with sunflower seed butter.
How Do You Get the Perfect Blackened Shrimp?
Cooking the shrimp to achieve that blackened crust is key. Make sure the skillet is hot before adding the shrimp. Here’s how:
- Preheat your skillet on medium-high until it’s hot. A nonstick skillet works well to avoid sticking.
- Toss the shrimp in olive oil and blackened seasoning just before cooking.
- Cook in batches if necessary; avoid overcrowding the pan. This helps create a crispy crust.
- Flip the shrimp once they develop a nice char and are opaque on one side. Cook for 2-3 minutes on each side.
Always keep an eye on them, as they cook quickly! Enjoy the bold flavors in these spring rolls!
How to Make Blackened Shrimp Spring Rolls
Ingredients You’ll Need:
For the Spring Rolls:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp blackened seasoning (paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, pepper)
- 1 tbsp olive oil
- 8 rice paper wrappers
- 2 cups shredded lettuce (romaine or iceberg)
- 1 cup shredded carrots
- 1 cucumber, julienned
- 1 cup cooked jasmine rice or brown rice, cooled
- Fresh mint or cilantro leaves (optional)
- 1 lime, cut into wedges
For the Dipping Sauce:
- 1/4 cup hoisin sauce
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sriracha or chili garlic sauce (adjust to taste)
- Water to thin sauce as needed
How Much Time Will You Need?
This delicious recipe will take about 25 minutes to prepare, including cooking the shrimp and assembling the spring rolls. Make sure to set aside some additional time if you’d like the dipping sauce to chill in the fridge before serving!
Step-by-Step Instructions:
1. Prepare the Shrimp:
Start by tossing the peeled and deveined shrimp in olive oil to coat them evenly. Then sprinkle the blackened seasoning over the shrimp. Make sure each shrimp is well-coated for that flavorful kick!
2. Cook the Shrimp:
Heat a skillet over medium-high heat until it’s nice and hot. Add the seasoned shrimp to the skillet, cooking them for about 2-3 minutes on each side. You want them to be blackened and fully cooked. Once done, set the shrimp aside.
3. Prepare the Rice Paper Wrappers:
Grab a large shallow dish and fill it with warm water. Take one rice paper wrapper and dip it into the water for about 15 seconds, until it becomes soft and pliable. Once softened, lay it flat on a clean surface to work on.
4. Assemble the Spring Rolls:
On the lower third of the rice paper wrapper, layer a handful of shredded lettuce, some shredded carrots, a few cucumber strips, a spoonful of your cooled rice, and 2-3 pieces of the blackened shrimp. If you’re using fresh mint or cilantro, sprinkle a few leaves on top!
5. Roll the Spring Rolls:
To roll, fold the sides of the wrapper inward first. Then, starting from the bottom, roll it tightly until you’ve enclosed all the filling, forming a neat spring roll. Repeat this process for the remaining wrappers and filling.
6. Make the Dipping Sauce:
In a small bowl, combine the hoisin sauce, peanut butter, soy sauce, rice vinegar, and sriracha. Whisk these ingredients together until smooth. If the sauce is too thick, add a little water to reach your preferred consistency.
7. Serve and Enjoy:
Arrange your blackened shrimp spring rolls on a serving platter, along with the dipping sauce and lime wedges on the side for a zesty touch. Enjoy these fresh, spicy, and flavorful spring rolls as a light appetizer or meal!
Can I Use Frozen Shrimp Instead of Fresh?
Yes, frozen shrimp work well! Just ensure they are fully thawed before cooking. Thaw shrimp in the fridge overnight or place them in a sealed bag submerged in cold water for a quick thaw.
How Do I Make the Spring Rolls Vegetarian?
To make these spring rolls vegetarian, simply replace the shrimp with a protein like tofu or tempeh, seasoned the same way. You can also add more veggies such as bell peppers, avocado, or bean sprouts for extra flavor and texture!
What’s the Best Way to Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container in the fridge for up to 2 days. They’re best eaten fresh, so avoid storing them for too long. If you can, keep them separate from the dipping sauce until ready to eat.
Can I Prepare the Dipping Sauce Ahead of Time?
Absolutely! You can make the dipping sauce in advance and store it in the fridge. Just give it a good stir before serving, and if it thickens, add a splash of water to loosen it up again.
