These Stir Fry Spring Rolls are loaded flavor and are a quick and tasty appetizer or meal to throw together! Make the stir-fry, toss in a bowl, roll and devour! Simply omit the shrimp to make these vegetarian! These are a fun take on traditional spring rolls.
I am newly obsessed with spring rolls. The funny thing is, Mike isn’t much of the cook around here, but he is SO GOOD at rolling spring rolls. Like so, so good at it! He has the spring rolling skills. We made this into a fun date night and put out all of the ingredients to roll these and my other spring rolls, and had a fun appetizer party!
You can fry them or simply roll them as spring rolls.Whatever your heart desires!
Place all teriyaki sauce in a small bowl and set aside.
In a large skillet over medium-high heat, heat sesame oil. Add in carrots and red pepper and cook until the pepper begins to soften.Add shrimp to the skillet and cook until the shrimp is pink and fully cooked through, about 5 minutes. Add scallions, bean sprouts, and cabbage and cook just until the bean sprouts start to soften and turn translucent, about 2-3 minutes.
Add the teriyaki sauce to the vegetables and stir well.
Take the stir-fry off heat and let cool.
In a medium saucepan, bring 4 cups of water to a boil over high heat. Add in Vermicelli noodles and cook according to package instructions. Drain and rinse under cold water to stop the cooking process. Add to the vegetable stir-fry and mix well.
In a small bowl whisk together all ingredients for the peanut dipping sauce and set aside until spring rolls are assembled.
Place stir-fry ingredients in a large bowl next to a large bowl with warm water and start rolling:
Add one sheet of rice paper to the warm water until it is pliable and no longer stiff (about 30 seconds). Take paper out of the water and place on a dry cutting board. Gently spread out the edges into a circle. It may take a little practice, so don’t feel bad if your first few attempts are a fail! To the bottom third of the wrapper add the stir-fry mixture. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
Repeat with remaining rolls and place on desired serving dish. Serve warm with peanut dipping sauce!
If you want to fry: Heat a cast iron pot with avocado oil and fry spring rolls until golden!
These Spring Rolls with Mango Ginger Sauce are the perfect light and healthy appetizer or snack! The fresh flavors from the herbs and veggies combined with the spicy and sweet sauce is snack perfection, and easy to prepare- perfect for a meatless Monday, too! They are paleo-friendly, egg-free, nut-free, and vegan if you omit the shrimp!
Make these ahead of time for snack all week long. TIP: Cover them with a damp paper towel, wrap in plastic wrap and refrigerate to store them for up to 3 days!
Heat a medium saucepan with olive oil over medium-high heat. Add in baby shrimp, lime juice, salt, pepper, and cilantro. Cook until shrimp is opaque and fully cooked through. Taste and adjust seasoning as desired. Remove from heat and set aside until cool.
Place all of the ginger mango dipping sauce ingredients into a high-speed blender and blend on high until full combined. Place in a serving container and set aside until ready to eat.
Heat a small saucepan with water until boiling. Add in half the packet of rice noodles and cook for about 3 minutes, or following the package instructions. Drain and rinse under cold water. Place in a bowl and set near sliced vegetables.
Fill a pan with 1/2 cup of warm water and place near the cut vegetables, shrimp if using, and cooked noodles.
Set up a rolling station: cutting board, sliced veggies, shrimp, noodles, water filled skillet, and anything else you would like to add!
Start rolling! Add one sheet of rice paper to the warm water until it is pliable and no longer stiff (about 30 seconds). Take paper out of the water and place on a dry cutting board. Gently spread out the edges into a circle. It may take a little practice, so don’t feel bad if your first few attempts are a fail! To the bottom third of the wrapper add 3 shrimp if using to form a horizontal line. Top with a small handful of vermicelli noodles and layer carrots, mango, avocado, cucumber, fresh herbs, and anything else you are using on top. Gently fold over once, tuck in edges, and continue rolling until seam is sealed. Repeat with remaining rolls!
1. To make vegan, swap honey in the dressing for maple syrup and omit the shrimp!
2. Cover them with a damp paper towel, wrap in plastic wrap and refrigerate to store them for up to 3 days.
Have you made your own spring rolls? What do you stuff them with?