These Blackened Shrimp Spring Rolls are a tasty treat filled with juicy shrimp and fresh veggies. They’re light, crunchy, and packed with bold flavors—worth the effort!
Rolling them up is almost like a mini workout, and who knew eating could be so fun? I love dipping them in peanut sauce; it adds the perfect kick. Yum!
Key Ingredients & Substitutions
Shrimp: Fresh, large shrimp are best for this recipe since they hold up well when cooked. If you’re looking for a vegetarian option, you can substitute with tofu or tempeh, marinated and grilled for similar flavor.
Blackened seasoning: The blend of spices adds a warm kick. If you’re missing some spices, try using Cajun seasoning or even a store-bought blackening seasoning. Adjust the cayenne pepper to your heat preference.
Rice paper wrappers: These are essential for spring rolls. If you can’t find them, try using thin tortillas as a substitute, but the texture will be different. Look for wrappers in Asian grocery stores or online.
Veggies: Feel free to swap out any veggies in the filling! For instance, you can use bell peppers or sprouts instead of jicama. This recipe is flexible for whatever veggies you enjoy or have on hand.
Peanut Butter: Creamy peanut butter works best here, but if you’re allergic, try sunflower butter or any nut-free butter. It might change the flavor but will still yield a tasty sauce.
How Do You Get the Perfect Cook on Shrimp?
Cooking shrimp can be tricky, but the key is to not overdo it! Follow these tips for juicy, perfectly blackened shrimp:
- Start with dried shrimp; pat them dry using a paper towel. This helps with browning.
- Heat your skillet to medium-high to ensure a good sear. A well-heated pan avoids steaming shrimp.
- Cook shrimp for 2-3 minutes per side. Keep an eye on them; they turn pink and opaque when done!
- Remove them from the heat as soon as they look cooked, or they’ll get rubbery!
How to Make Blackened Shrimp Spring Rolls
Ingredients You’ll Need:
For the Spring Rolls:
- 12 large shrimp, peeled and deveined
- 2 tbsp blackened seasoning (paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and pepper)
- 8 rice paper wrappers
- 2 cups shredded lettuce
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 cup shredded jicama or cucumber
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped green onions
- 1/4 cup crushed peanuts or crispy rice (optional for crunch)
- Cooking oil (for shrimp)
For the Dipping Sauce (Peanut Sauce):
- 1/4 cup creamy peanut butter
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp chili paste or sriracha (adjust to taste)
- 2-3 tbsp warm water (to thin sauce)
- 1 tsp honey or sugar (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10 minutes to cook. Allow some extra time for assembly if you’re new to using rice paper wrappers. Overall, you can have these delicious spring rolls ready in under 30 minutes!
Step-by-Step Instructions:
1. Preparing the Shrimp:
Start by rinsing the shrimp under cold water and then pat them dry with paper towels. In a bowl, toss the shrimp with the blackened seasoning until they are thoroughly coated. The spices will give your shrimp a nice kick!
2. Cooking the Shrimp:
Heat a skillet over medium-high heat and add a little cooking oil. Once the oil is hot, add the seasoned shrimp. Cook the shrimp for about 2-3 minutes on each side, or until they turn opaque and have a slightly charred look. Once cooked, remove the shrimp from the heat and set aside.
3. Making the Peanut Dipping Sauce:
In a small bowl, combine the creamy peanut butter, hoisin sauce, soy sauce, lime juice, chili paste, and honey. Whisk everything together until it’s smooth. If the sauce is too thick, gradually add warm water until you achieve a pourable consistency. Taste and adjust the seasoning if necessary.
4. Preparing the Rice Paper Wrappers:
Fill a large shallow dish or plate with warm water. Take one rice paper wrapper and dip it into the water for about 10-15 seconds until it becomes pliable but not overly soft. Carefully lay it flat on a clean surface.
5. Filling the Wrappers:
On the lower third of the wrapper, place a small handful of shredded lettuce, followed by layers of purple cabbage, carrots, jicama or cucumber, cilantro, green onions, and crushed peanuts or crispy rice if using. Don’t overfill—keep it manageable!
6. Adding the Shrimp:
On top of the veggies, place 1-2 cooked blackened shrimp. They’ll add the star protein to your spring rolls!
7. Rolling the Spring Rolls:
Fold in the sides of the rice paper wrapper first, then roll it up tightly from the bottom to enclose all the filling. Make sure it’s snug but not so tight that it tears. Repeat this process with the remaining wrappers and ingredients.
8. Serving:
Once all your spring rolls are made, place them on a platter and serve with the peanut dipping sauce on the side. Enjoy your fresh and flavorful spring rolls right away for the best texture!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. The best way to do this is to leave them in the fridge overnight or place them in a sealed bag and submerge them in cold water for about 30 minutes.
Can I Prepare the Spring Rolls in Advance?
Yes, you can! You can prepare the shrimp and make the peanut sauce ahead of time. However, it’s best to assemble the spring rolls the same day you plan to serve them to keep the rice paper fresh and not sticky.
How to Store Leftover Spring Rolls?
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Keep in mind that the rice paper may become slightly chewy upon refrigeration, but a quick dip in warm water can help revive their texture before serving.
What Can I Substitute for the Peanut Butter in the Dipping Sauce?
If you need a nut-free option, try using sunflower seed butter or tahini. Both will give you a creamy texture, though the flavor will be different from traditional peanut sauce. Adjust the seasonings to taste to match your preference!