High Protein Shrimp Spring Rolls

Elevate your snack or appetizer game with these High Protein Shrimp Spring Rolls, a vibrant and wholesome recipe that's as nutritious as it is delicious. Packed with tender jumbo shrimp, golden-browned tofu, and crisp vegetables like red bell pepper, cucumber, and carrot, these rice paper rolls deliver a satisfying crunch with every bite. The refreshing addition of fresh cilantro and mint adds a burst of aromatic flavor, while creamy peanut dipping sauce with a hint of lime and chili completes the dish perfectly. With a balance of lean protein and colorful produce, these spring rolls make an ideal low-calorie, high-protein option for a light meal or party platter. Ready in just 40 minutes, they're the perfect blend of healthy, fresh, and undeniably tasty!

Nutriscore Rating: 81/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 pieces Large shrimp, peeled and deveined
• 4 oz Extra-firm tofu, cubed
• 12 sheets Rice paper wrappers
• 4 oz Rice vermicelli noodles
• 1 piece Red bell pepper, thinly sliced
• 1 piece Carrot, julienned
• 1 piece Cucumber, julienned
• 0.5 cup Fresh cilantro leaves
• 0.25 cup Fresh mint leaves
• 2 tablespoons Soy sauce
• 1 tablespoon Lime juice
• 2 tablespoons Peanut butter
• 2 tablespoons Water
• 1 clove Garlic, minced
• 1 teaspoon Chili sauce

Directions

Step 1

Begin by cooking the rice vermicelli noodles according to the package instructions, then drain and set aside to cool.

Step 2

In a small bowl, mix together soy sauce, lime juice, peanut butter, water, minced garlic, and chili sauce to prepare the dipping sauce. Set aside.

Step 3

Heat a non-stick pan over medium heat and spray lightly with cooking oil. Add the shrimp and cook for 2-3 minutes on each side until opaque and cooked through. Remove from the pan and set aside.

Step 4

In the same pan, add cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove from heat and set aside.

Step 5

Prepare a large shallow dish or pie plate with warm water to soak the rice paper wrappers. Submerge one wrapper at a time in warm water for about 10-15 seconds until soft and pliable.

Step 6

Lay the softened wrapper on a clean, flat surface. In the lower third of the wrapper, place a small amount of rice noodles, a few slices of red bell pepper, carrot, and cucumber, followed by 2-3 shrimp and a few cubes of tofu. Top with cilantro and mint leaves.

Step 7

Fold the sides of the wrapper over the filling, then roll tightly from the bottom upwards, enclosing the ingredients firmly but carefully to prevent tearing.

Step 8

Repeat the filling and rolling process for the remaining rice paper wrappers.

Step 9

Serve the shrimp spring rolls immediately with the prepared dipping sauce on the side.

Nutrition Facts

Serving size	1151.9 grams (1151.9g)

Amount per serving	% Daily Value*
Calories	1537

Total Fat 30.70g	39%
Saturated Fat 5.10g	26%
Polyunsaturated Fat 4.10g
Cholesterol 340mg	113%
Sodium 1597mg	69%
Total Carbohydrate 233.40g	85%
Dietary Fiber 17.10g	61%
Total Sugars 19.50g
Protein 92.60g	185%

Vitamin D 0IU	0%
Calcium 1260mg	97%
Iron 15mg	85%
Potassium 2446mg	52%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.5%

Protein: 23.4%

Carbs: 59.1%