These Blackened Shrimp Spring Rolls are a tasty mix of bold flavors and crunchy veggies! The shrimp is seasoned just right, giving each bite a little kick.
Rolling these up is half the fun, and they’re great for dipping in your favorite sauce! I love enjoying them fresh, especially on warm days—so light and yummy!
Key Ingredients & Substitutions
Shrimp: Large shrimp work best for this dish. If you can’t find fresh shrimp, frozen shrimp are great too—just thaw them beforehand. For a twist, try using cooked shrimp or even chicken if you prefer.
Rice Paper Wrappers: These are essential for spring rolls. If you can’t find them, you might try using lettuce leaves as a wrap, but keep in mind the texture will differ. Rice tortillas could work too, although they’re less common.
Blackened Seasoning: If you don’t have a blend ready, mix equal parts paprika, cayenne, garlic powder, and dried herbs like thyme and oregano. Adjust the spice level based on your taste. You could also use Cajun seasoning if it’s handy.
Fresh Herbs: Cilantro and mint add freshness. If you’re not a fan of cilantro, try parsley or just skip it. Basil can also give a nice twist to the flavor!
How Do I Properly Roll Spring Rolls Without Ripping?
Rolling spring rolls can be tricky, but practice makes perfect! The key is to not over-soak the rice paper—just a quick dip will do. Here’s how to roll them without tearing:
- Submerge the rice paper in warm water for about 10-15 seconds. It should be soft but still slightly firm.
- Make sure to lay it flat and keep enough filling (veggies and shrimp) towards the bottom third of the rice paper.
- When folding, gently pull the bottom edge over the filling, tuck in the sides, and roll tightly but carefully.
Take your time with each roll, ensuring the paper isn’t too wet, and it should hold together nicely!
How to Make Blackened Shrimp Spring Rolls
Ingredients You’ll Need:
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tbsp blackened seasoning (paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, pepper)
For the Filling:
- 8 rice paper wrappers
- 1 cup shredded lettuce or mixed greens
- 1/2 cup shredded carrots
- 1/2 cup julienned cucumber
- 1/4 cup diced red onion
- 1/4 cup bean sprouts (optional)
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves (optional)
- 1/4 cup thin rice vermicelli noodles (optional), cooked and cooled
For the Dipping Sauce:
- 1/2 cup hoisin sauce or sweet chili sauce
- 1 tbsp sriracha or chili garlic sauce (adjust to taste)
- 1 tbsp lime juice
- 1 tsp soy sauce (optional)
How Much Time Will You Need?
This recipe will take about 30 minutes of your time from start to finish. You’ll need about 10 minutes for prep, and cooking the shrimp will take an additional 5-6 minutes. Once everything is ready, rolling the spring rolls will take another 10-15 minutes, and finally, mixing the dipping sauce is just a minute or two!
Step-by-Step Instructions:
1. Prepare the Shrimp:
In a mixing bowl, toss the peeled and deveined shrimp with olive oil and blackened seasoning. Make sure every shrimp is coated evenly. This will give them a delicious spicy flavor!
2. Cook the Shrimp:
Heat a skillet over medium-high heat. Add the seasoned shrimp to the skillet and cook for about 2-3 minutes on each side, until they turn opaque and are slightly charred. Once cooked, remove the shrimp from the heat and set them aside to cool for a moment.
3. Soften the Rice Paper:
Get a large shallow bowl and fill it with warm water. Take one rice paper wrapper and dip it into the water for about 10-15 seconds, or until it softens up but is still slightly firm. Be careful not to soak it too long or it will tear!
4. Assemble the Spring Rolls:
Lay the softened rice paper flat on a clean surface. Start adding your fillings! Place a small handful of shredded lettuce, carrots, cucumber, diced red onion, bean sprouts (if using), fresh cilantro, mint (if using), and rice vermicelli noodles towards the bottom third of the rice paper.
5. Add the Shrimp:
Top the vegetables with 2-3 cooked shrimp. They will be the star of your spring rolls!
6. Roll the Spring Roll:
Now, fold the bottom edge of the rice paper over the filling, then fold in the sides. Roll it tightly to encase everything inside. Repeat this process with the remaining rice paper wrappers and filling ingredients until you have a delicious stash of spring rolls.
7. Make the Dipping Sauce:
In a small bowl, mix together hoisin sauce (or sweet chili sauce), sriracha (to your taste), lime juice, and soy sauce if you’re using it. Stir well until everything is combined nicely.
8. Serve and Enjoy:
Grab a plate, slice the spring rolls in half if you like, and serve them alongside your dipping sauce. Enjoy these fresh and flavorful blackened shrimp spring rolls as a light appetizer or meal!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just be sure to thaw the shrimp completely before cooking. You can thaw frozen shrimp in the fridge overnight or submerge them in cold water in a sealed bag for a quicker option.
What If I Don’t Have Rice Paper Wrappers?
If rice paper wrappers are unavailable, you can use large lettuce leaves as a fresh alternative. You can also try using soft tortillas, but keep in mind that the texture and flavor will be different from traditional spring rolls.
How Should I Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container in the fridge for up to 2 days. To keep them from sticking together, you can layer parchment paper between the rolls. Enjoy them cold or reheat them briefly in a skillet over low heat.
Can I Customize the Filling?
Definitely! Feel free to mix and match your preferred veggies or add proteins like cooked chicken or tofu. You can also adjust the herbs and spices to suit your taste. Just keep the essence of fresh and crunchy!