Roasted Shrimp Quinoa Spring Rolls
– from Damn Delicious; 4 servings

spring rollsIngredients
1 pound medium shrimp, peeled and deveined
12 (16­cm) rice paper wrappers
Green leaf lettuce
1 1/2 cups cooked quinoa
1 cucumber, julienned
1 carrot, peeled and julienned
1/4 cup peanut butter
1/4 cup water
1 tablespoon hoisin
1­-2 teaspoons Sriracha

Instructions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

To make the dipping sauce, whisk together peanut butter, water, hoisin and Sriracha in a small
bowl; set aside.

Place shrimp onto the prepared baking sheet. Place into oven and roast just until pink, firm and cooked through, about 6-­8 minutes. Let cool before slicing in half lengthwise.

Working one at a time, wet rice paper for 10 seconds and transfer to a work surface; place lettuce leaf in the center of each wrapper and top with 2 tablespoons quinoa, 3 slices of cucumber and carrot sticks each and 3 shrimp halves, cut sides down.

Bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper.
Repeat with remaining wrappers and filling.
Serve immediately with spicy peanut sauce.

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Healthy Recipe: Roasted Shrimp Quinoa Spring Rolls
 
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Roasted Shrimp Quinoa Spring Rolls - from Damn Delicious; 4 servings Great for appetizer or main meal! Get as much organic as possible. Quinoa is a protein and a grain, having a beautiful nutty taste. YUM
Author:
Recipe type: Entree
Serves: 3-4
Ingredients
  • 1 pound medium shrimp, peeled and deveined
  • 12 (16­cm) rice paper wrappers
  • Green leaf lettuce
  • 1½ cups cooked quinoa
  • 1 cucumber, julienned
  • 1 carrot, peeled and julienned
  • ¼ cup peanut butter
  • ¼ cup water
  • 1 tablespoon hoisin
  • 1­-2 teaspoons Sriracha
Instructions
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. To make the dipping sauce, whisk together peanut butter, water, hoisin and Sriracha in a small
  3. bowl; set aside.
  4. Place shrimp onto the prepared baking sheet. Place into oven and roast just until pink, firm and cooked through, about 6-­8 minutes. Let cool before slicing in half lengthwise.
  5. Working one at a time, wet rice paper for 10 seconds and transfer to a work surface; place lettuce leaf in the center of each wrapper and top with 2 tablespoons quinoa, 3 slices of cucumber and carrot sticks each and 3 shrimp halves, cut sides down.
  6. Bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper.
  7. Repeat with remaining wrappers and filling.
  8. Serve immediately with spicy peanut sauce.

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