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These shrimp spring rolls are a fresh and vibrant dish, perfect for a light meal or appetizer. The combination of crisp cucumber, sweet carrots, creamy avocado, and tender shrimp wrapped in red cabbage leaves creates a delightful texture and flavor. Paired with a tangy peanut sauce featuring pineapple juice and a hint of cayenne, this recipe is both gluten-free and dairy-free. Inspired by @foodiefromvt, it's a simple yet satisfying way to enjoy fresh ingredients.
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Slice the cucumber thinly and set aside.
Shred the carrots if not pre-shredded.
Slice the avocado and set aside.
Pull apart the red cabbage leaves carefully to use as wraps.
Boil the frozen shrimp until tender and pink, then drain and set aside.
Slice the bell pepper thinly.
Whisk together peanut butter, pineapple juice, GF soy sauce, maple syrup, and lime juice in a bowl until smooth.
Add crushed peanuts and a few pinches of cayenne pepper, then stir to combine.
Lay a red cabbage leaf flat on a surface.
Layer cucumber, shredded carrots, avocado slices, shrimp, cilantro, and bell pepper on the leaf.
Roll the cabbage leaf tightly around the fillings to form a spring roll.
Repeat with remaining ingredients.
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Use precooked shrimp to save time.
If red cabbage leaves are too stiff, blanch them briefly in hot water to soften.
Adjust cayenne pepper in the peanut sauce to your spice preference.
For extra crunch, add chopped nuts or seeds to the filling.
Can I use a different wrap instead of red cabbage?
Yes, you can use lettuce leaves or rice paper wraps as an alternative.
Is the peanut sauce gluten-free?
Yes, as long as you use gluten-free soy sauce, the peanut sauce is gluten-free.
Can I make these spring rolls ahead of time?
Yes, but it's best to assemble them shortly before serving to keep the ingredients fresh.
What can I substitute for peanut butter in the sauce?
You can use almond butter or sunflower seed butter as a substitute.
How do I store leftover spring rolls?
Store them in an airtight container in the refrigerator for up to 1 day.
