Shrimp & Veggie Spring Rolls

Shrimp & Veggie Spring Rolls

Calories: 490

Protein: 42 g

Prep Time: 20 min Cook Time: 5 min

Serves: 1 (makes ~3–4 rolls)

Ingredients

For the Rolls

  • Cooked shrimp (peeled, tails off): 120 g / 4.2 oz / ~10–12 medium

  • Rice paper wrappers: 3–4 (30 g / 1.1 oz total)

  • Rice vermicelli noodles (optional): 25 g dry (yields ~75 g cooked)

  • Shredded carrots: 40 g / 1.4 oz / ¼ cup

  • Cucumber (thinly sliced): 40 g / 1.4 oz / ¼ cup

  • Red bell pepper (thin strips): 40 g / 1.4 oz / ¼ cup

  • Lettuce or spinach: 30 g / 1 oz / ~1 cup loosely packed

  • Fresh mint or cilantro: 5 g / 0.2 oz / few leaves

For the Peanut Sauce

  • Natural peanut butter: 15 g / 1 Tbsp

  • Soy sauce (low sodium): 10 ml / 2 tsp

  • Lime juice: 5 ml / 1 tsp

  • Honey: 5 g / 1 tsp

  • Water: 10–15 ml / 2–3 tsp (to thin)

  • Garlic powder: pinch

  • Optional: chili flakes or sriracha

Directions

  1. Prep noodles & shrimp: Cook vermicelli per package (2–3 min), drain, rinse cold. Pat shrimp dry.

  2. Prep veggies: Slice carrots, cucumber, and bell pepper into thin strips. Set up an assembly line.

  3. Soften rice paper: Dip a wrapper in warm water ~10–15 sec until pliable; place on a damp board.

  4. Assemble: Layer lettuce, veggies, noodles, herbs, and ~3 shrimp. Fold sides in and roll tightly.

  5. Make sauce: Whisk sauce ingredients until smooth, thinning with water as needed.

  6. Serve: Halve rolls; garnish with sesame or peanuts (optional). Serve with peanut sauce.

Meal Prep Instructions

  • Batch ahead: Make 9–12 rolls (3 servings). Wrap each in a damp paper towel + plastic wrap; store in an airtight container 2–3 days.

  • Sauce storage: Keep peanut sauce separate; whisk in a splash of water if it thickens.

  • Variation: Swap shrimp for cooked chicken breast or tofu (similar macros).

Coach’s Tip

Eat slightly chilled (not cold) and include a leaf of lettuce in every roll — it adds structure so wrappers don’t tear and keeps fillings crisp.

🌱 Vegetarian Option — Savory Tempeh & Veggie Spring Rolls

Replace shrimp with 100 g (3.5 oz) plain tempeh. Slice into thin strips and pan-sear 3–4 min per side in ½ tsp olive oil with a pinch of salt, garlic powder, and smoked paprika. Cool, then roll as directed. Tempeh adds a meaty bite and soaks up the peanut sauce beautifully.

Adjusted macros: Calories: 495 | Protein: 39 g

LunchTameika Gentles