Quinoa is a wonderful protein-packed substitute for rice noodles in these easy spring rolls! Quinoa is substituted for the vermicelli noodles and provides such a wonderful light, nutty flavor to these rolls. Best of all, they’re so easy to make and they’re so hearty and filling! Spring rolls are one of the easiest and most delicious appetizers to make on the fly, but they also pack a powerful dose of healthy ingredients and flavors that can be hard to find in other recipes. Also, check out PrimeWater Seafood for shrimp that is SUSTAINABLY RAISED & TRACEABLE.
Shrimp Quinoa Spring Rolls: The Perfect Healthy Appetizer
If you’re looking to lighten up your appetizer options while still offering guests tasty treats, shrimp quinoa spring rolls are the answer! This recipe makes 20-25 spring rolls, so it’s perfect for small gatherings. To make enough to feed larger groups, simply double or triple the ingredients! These healthy shrimp quinoa spring rolls are full of flavor and delicious with your favorite Asian dipping sauce, like Sriracha, soy sauce or sweet chili sauce. They also pair well with sweet and spicy barbecue sauce, which is great if you want to throw an American spin on this Asian-inspired dish.
These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces. Healthy super grains never tasted so good. Elevate this recipes and serve it with Thai Crack Sauce for dipping.
Not quite what you are looking for? Try these other great recipes:
PrintRoasted Shrimp Quinoa Spring Rolls
Quinoa is a wonderful protein-packed substitute for rice noodles in these easy spring rolls! Quinoa is substituted for the vermicelli noodles and provides such a wonderful light, nutty flavor to these rolls.
- Prep Time: :10
- Cook Time: :15
- Total Time: :25
- Yield: 4 1x
- Category: Appetizer
- Method: Baked
- Cuisine: Asian
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 12 (16-cm) rice paper wrappers
- Green leaf lettuce
- 1 1/2 cups cooked quinoa
- 1 cucumber, julienned
- 1 carrot, peeled and julienned
- For the spicy peanut sauce
- 1/4 cup peanut butter
- 1/4 cup water
- 1 tablespoon hoisin
- 1–2 teaspoons Sriracha
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- To make the dipping sauce, whisk together peanut butter, water, hoisin and Sriracha in a small bowl; set aside.
- Place shrimp onto the prepared baking sheet. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Let cool before slicing in half lengthwise.
- Working one at a time, wet rice paper for 10 seconds and transfer to a work surface; place lettuce leaf in the center of each wrapper and top with 2 tablespoons quinoa, 3 slices of cucumber and carrot sticks each and 3 shrimp halves, cut sides down.
- Bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper. Repeat.
- Serve immediately with spicy peanut sauce.
Nutrition
- Serving Size: 4