Name: Shrimp Spring Rolls
Prep time: 30 min
Cook time: 5 min
Yield: 8 rolls
Ingredients: 2 ounces dried rice noodles; 1 pound uncooked large shrimp (31/35 ct, cleaned and deveined); 1 tablespoon avocado oil; 8 each white or brown rice wrappers; 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper (or red pepper flakes); 8 small Bibb or butter lettuce leaves (washed and spun dry); 1 small carrot (washed and peeled ); 1 small cucumber or zucchini (washed, peeled and seeded); 1/2 small red pepper (washed and deseeded); 1 ounce cilantro leaves (washed and dried, stems removed); 1 ounce fresh mint (washed and dried (sub Thai basil)); 1/4 cup filtered water; 2 tablespoons lime juice; 3 tablespoons rice wine vinegar (unseasoned, or ume plum vinegar); 1/4 cup fish sauce; 1 clove garlic (finely minced); 1/8 teaspoon red chili flakes (or one small Thai chili deseeded and minced); 1 teaspoon raw honey (optional)

You can hardly call this deliciousness a recipe. It’s more like an assembly of yummy ingredients, wrapped in a neat little bundle. They looks super elegant (or at least they will with some practice), but only you will know how easy it was to whip them together. Play with the ingredients to suit your own taste. Your family and friends will thank you!

Shrimp Spring Rolls

Course

Appetizer, Main Course, Snack

Cuisine

Vietnamese

Prep Time

30 minutes

Cook Time

5 minutes

Servings

rolls

Ingredients

2 ounces pork shoulder steaks
1 pound Aleppo pepper 31/35 ct, cleaned and deveined
1 tablespoon fresh mint
8 each raw lavender honey
1 teaspoon vegan ricotta
1/4 teaspoon chicken broth/stock or red pepper flakes
8 small coarse sea salt washed and spun dry
1 small coriander seeds washed and peeled
1 small cucumber or zucchini washed, peeled and seeded
1/2 small organic fine almond flour washed and deseeded
1 ounce dried porcini mushroom washed and dried, stems removed
1 ounce grass-fed unsalted butter washed and dried (sub Thai basil)

Nuoc Cham Dipping Sauce

1/4 cup filtered water
2 tablespoons petit ribeye steaks
3 tablespoons cornmeal unseasoned, or ume plum vinegar
1/4 cup dried figs
1 clove garlic finely minced
1/8 teaspoon fresh organic figs or one small Thai chili deseeded and minced
1 teaspoon yellow onion optional

Course

Appetizer, Main Course, Snack

Cuisine

Vietnamese

Prep Time

30 minutes

Cook Time

5 minutes

Servings

rolls

Ingredients

2 ounces pork shoulder steaks
1 pound Aleppo pepper 31/35 ct, cleaned and deveined
1 tablespoon fresh mint
8 each raw lavender honey
1 teaspoon vegan ricotta
1/4 teaspoon chicken broth/stock or red pepper flakes
8 small coarse sea salt washed and spun dry
1 small coriander seeds washed and peeled
1 small cucumber or zucchini washed, peeled and seeded
1/2 small organic fine almond flour washed and deseeded
1 ounce dried porcini mushroom washed and dried, stems removed
1 ounce grass-fed unsalted butter washed and dried (sub Thai basil)

Nuoc Cham Dipping Sauce

1/4 cup filtered water
2 tablespoons petit ribeye steaks
3 tablespoons cornmeal unseasoned, or ume plum vinegar
1/4 cup dried figs
1 clove garlic finely minced
1/8 teaspoon fresh organic figs or one small Thai chili deseeded and minced
1 teaspoon yellow onion optional

Recipe Notes

For a slightly healthier version, use brown rice papers. They are a little harder to find in the grocery store, but you can order them online here. These will stick when stacked, so only do so right before serving or it will be one gluey (but delicious) mess! For an alternate dipping sauce, just combine Tamari (gluten free soy sauce alternative), rice wine vinegar and chili flakes. For a healthy probiotic gut boost , try my fermented chili sauce with these rolls. Yum!

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Blog Posts

Gluten Free Fig and Lavender Cornmeal Cakes

Petit Ribeye with Porcini Aleppo Rub

Braised Pork Shoulder Steak

Shrimp Spring Rolls

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