Healthy, crispy and refreshing: Check out this recipe for shrimp spring rolls

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MILWAUKEE -- Serve them as a snack -- or make them a meal! In this week's Dining with Duria, Angelica shows how to make shrimp spring rolls.

Shrimp Spring Rolls


  • About 12 round rice paper wrappers
  • About 1 pound of large or jumbo cooked shrimp, peeled and deveined
  • A bag of shredded red cabbage and carrots, or if you can find the broccoli slaw mix, even better!
  • About 14 lettuce leaves
  • Chopped cilantro leaves
  • 24 basil leaves
  • 24 mint leaves
  • Peanut dipping sauce: I use the “Spicy Bangkok Peanut Sauce” and add stevia or sugar to taste (or there’s a recipe below)


  1. Take rice paper wrapper and completely submerge in hot tap water 10-15 seconds, until it’s pliable.
  2. Place wrapper on a cutting board and top with lettuce, some of the cabbage/carrot/broccoli slaw, 2 or 3 shrimp, 2 basil leaves, and 2 mint leaves.
  3. Fold the bottom half of the wrapper over the filling, hold the fold in place, tuck in the sides and roll tightly.
  4. Repeat with remaining filling and serve with dipping sauce.

Peanut Dipping Sauce

Courtesy: Skinnytaste


  • 1/3 cup creamy peanut butter
  • 1 tbsp soy sauce
  • 2 tbsp Hoisin sauce
  • 2 tsp Sriracha sauce
  • 1 tsp grated ginger
  • 6 tbsp hot water, to thin

Directions: Mix together ingredients to make peanut sauce.