These Blackened Shrimp Spring Rolls are a fun and tasty treat! Packed with spicy shrimp and crunchy veggies, they’re great for a quick snack or a light meal.
Rolling them up is a fun activity, and you can enjoy them with your favorite dipping sauce. I love to make a big batch and share with friends—everyone loves them! 🎉
Key Ingredients & Substitutions
Shrimp: Large shrimp are perfect for spring rolls because they’re easy to handle and pack a punch of flavor. If you can’t find large shrimp, medium shrimp work too. For a vegetarian option, consider using tofu or a plant-based shrimp alternative.
Spices: Smoked paprika adds a wonderful depth. If you don’t have it, regular paprika can work but will lack the smoky flavor. For those who can’t handle spice, leave out the cayenne or reduce the amount used. I often swap oregano for Italian seasoning for a different twist.
Rice Paper Wrappers: These are essential for spring rolls. If you’re looking for a gluten-free option, the rice paper is ideal! If you can’t find them, you might try using lettuce leaves as a wrapper for a lighter version.
Veggies: Fresh cilantro is great, but if you’re not a fan, mint or basil can also work nicely. The same goes for the veggies: feel free to mix in any crunch you like, such as bell peppers or radishes.
How Do You Properly Soften Rice Paper Wrappers?
Softening rice paper can be tricky at first, but getting it right is key to making great spring rolls. You want the wrappers pliable but not too soggy.
- Use warm water in a shallow dish; it helps the rice paper soften evenly.
- Dip one wrapper for about 10-15 seconds. It should feel slightly firm to the touch, as it will continue to soften when you lay it down.
- Don’t soak too long, as it can tear easily. It’s best to experiment a bit to find your perfect timing!
How to Make Blackened Shrimp Spring Rolls
Ingredients You’ll Need:
For The Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tbsp olive oil or vegetable oil
For The Spring Rolls:
- 8-10 rice paper wrappers
- 1 cup shredded green cabbage
- 1 cup shredded carrots
- 1 cup cucumber, diced or julienned
- 1 cup fresh cilantro leaves
- 1/4 cup roasted peanuts, chopped (optional for crunch)
- Butter lettuce leaves (optional for extra crunch inside rolls)
For Dipping Sauces:
- Sweet chili sauce
- Hoisin or black bean sauce
How Much Time Will You Need?
This recipe takes about 20-25 minutes of prep time and cooking time. You’ll spend some time preparing the shrimp, chopping veggies, and then assembling everything together. Once done, enjoy a delicious, fresh meal!
Step-by-Step Instructions:
1. Preparing the Blackened Shrimp:
In a small bowl, mix the smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, and salt. Toss the shrimp in 1 tablespoon of olive oil, making sure they’re evenly coated. Then, generously coat the shrimp with the spice mix.
2. Cooking the Shrimp:
Heat a skillet over medium-high heat. If needed, add a splash of oil to prevent sticking. Cook the shrimp for about 2-3 minutes on each side or until they are pink, opaque, and beautifully blackened. Once cooked, remove the shrimp from the heat and set aside.
3. Preparing the Vegetables:
While the shrimp is cooking, julienne or finely dice the carrots and cucumber. Shred the cabbage and roughly chop the cilantro leaves. If you’re adding peanuts, chop them as well for that extra crunch!
4. Softening the Rice Paper Wrappers:
Fill a large shallow dish or pie plate with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes pliable but not too soft. Lay the wrapper flat on a clean surface or plate, ready for filling.
5. Assembling the Spring Rolls:
If you’re using them, place a butter lettuce leaf in the center of the softened wrapper. Then layer on the shredded cabbage, carrots, cucumber, a few cilantro leaves, and some chopped peanuts for an added crunch.
6. Adding the Shrimp:
Place 2-3 blackened shrimp on top of the veggies. They will add a flavorful punch to your spring rolls!
7. Rolling the Spring Rolls:
Fold the sides of the rice paper over the filling, then roll tightly from the bottom up to completely enclose the filling. Take your time to ensure they are sealed well.
8. Repeat the Process:
Continue with the remaining wrappers and ingredients until you’ve got a delicious batch of spring rolls ready!
9. Serve and Enjoy:
Slice the spring rolls in half if you like, and serve them with sweet chili sauce and hoisin or black bean sauce on the side for dipping. Enjoy your fresh, spicy, and crunchy spring rolls with that delicious blackened shrimp!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before cooking. Thaw shrimp overnight in the fridge or quickly in a sealed bag submerged in cold water. Once thawed, pat them dry to avoid excess moisture when cooking.
How Do I Make These Spring Rolls Vegetarian?
To make the spring rolls vegetarian, simply substitute the shrimp with tofu or tempeh. You can marinate the tofu in similar spices and sauté it until golden for extra flavor. You can also add more vegetables like bell peppers or mushrooms for added texture!
What If I Don’t Have Rice Paper Wrappers?
If you can’t find rice paper wrappers, you can use large lettuce leaves as a substitute. Romaine or butter lettuce works well to wrap the filling, giving you a refreshing crunch without the rice paper.
How Should I Store Leftover Spring Rolls?
If you have leftovers, store the unwrapped spring rolls in an airtight container in the fridge for up to 2 days. You can also prep the filling in advance and assemble when ready to eat. Just keep in mind that the rice paper wraps are best enjoyed fresh!
