Appetizers have long been known to be calorie bombs, full of unhealthy fats and heaps of sodium. (We’re lookin’ at you, queso dip!) But have no fear, because here’s a quick appetizer you can feel great about enjoying! In honor of spring, these green curry shrimp rolls feature fresh ingredients including shrimp and a bunch of veggies. Don’t have eve± on hand? Feel free to make up your own fillings—the possibilities are endless!
Makes 4 rolls (with some leftover fillings)
What You’ll Need:
12 uncooked shrimp, defrosted and tails removed
2 tsp green curry paste
½ thinly sliced avocado
1/3 English cucumber, sliced very thinly into matchsticks
½ cup mango, cut thinly into matchsticks
4 round sheets of rice paper
Lime wedges (optional)
What to Do:
- Heat a non-stick frying pan over medium-high heat for one minute.
- Add the de-tailed shrimp, curry paste, and 1-2 tablespoons of water and cook until shrimp become opaque (3 to 4 minutes). Remove from heat and set aside.
- Slice the avocado thinly, and chop the cucumber and mango into long, thin matchsticks.
- One by one, dip rice papers into a bowl of warm water for a few seconds to soften.
- Once pliable, transfer to a large plate or flat clean surface. Working with one at a time, arrange a little of each filling across the center of the round rice paper in a horizontal line. (For help with this, check out my step-by-step wrapping tutorial here.)
- Fold in the sides, then roll the wraps up tightly. Set each one seam side down on a plate.
- Serve with sweet chili sauce, sriracha, or peanut sauce if desired.
Note: If you’re not going to be enjoying the wraps immediately, wrap them in damp paper towels and seal them in a container. This will keep the rice paper from drying and allow them to last in the fridge for 1-2 days.