Appetizers

I was really excited about this recipe! I love shrimp and I don’t do a lot of Asian cooking so although these Thai Shrimp Spring Rolls were pretty easy, I was initially intimated. Something about working with rice paper makes me nervous because it’s so delicate. This shrimp spring roll recipe used items I already had in my kitchen like bell pepper, cucumber, etc.

The only thing I had to really buy was the shrimp, rice paper and nutritional yeast. I even had the tahini on hand from a past recipe. I was super lazy this day so instead of a trip to the store, I used Instacart. I’m going to have to do a post sometime soon on my love for Instacart but for now just know you can save $10 and try them free by using my code.

I have actually made this recipe two times.  Once I used the hummus recipe and the second time I used shrimp for me and tofu for Reese and used a bottled Thai peanut sauce. It was so good and I really enjoyed it both ways. If you make these shrimp spring rolls smaller, they make great appetizers for baby showers, graduation parties, and dinner parties. They can be made in advance so you can store them for later.

Thai Shrimp Spring Rolls With Almond Hummus Recipe

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Easy Shrimp Spring Rolls With Almond Hummus

Work on your Thai and Vietnamese cooking skills with these refreshing shrimp spring rolls are perfect for hot summer days when you want a light meal but don't want to turn on the stove. They are also served with a creamy Almond Hummus which highlight the flavor

Course: Appetizer

Servings: 2 people

Ingredients

For The Spring Rolls

• 2 sheets of rice paper
• ½ bell pepper
• ½ cucumber
• 1/8 red cabbage
• 10 shrimps large
• 1 cup spinach
• 10 leaves of fresh mint

For The Almond Hummus

• ½ cup almonds
• ¼ cup olive oil
• 3 tbsp lemon juice
• 2 tbsp tahini
• ¼ tbsp paprika
• 2 tsp nutritional yeast
• 2 cloves garlic

Instructions

• Prepare the almond hummus. In a food processor combine all the ingredients until smooth consistency. Add water, if needed. Set aside.
• Cut bell pepper into strips. Shred red cabbage. Slice cucumber
• Peel the shrimps
• Soak a sheet of rice paper on cold water for a few minutes.
• Carefully remove and spread on the surface. Place the shrimps, mint leaves, bell pepper, red cabbage, spinach, and cucumber slices. Wrap the sides first, then bottom and gently roll on. Cut with a sharp knife and serve with almond hummus.

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