This Shrimp Spring Rolls recipe is a great way to eat fresh and healthy. These spring rolls are crunchy, tasty and go really well with a peanut dipping sauce.

If you are looking for more healthy appetizer recipes, try our 5 minute Avocado Toast, Keto Pizza, Avocado Shrimp Ceviche and Chili lime sweet potato wedges.

Shrimp Spring Rolls

Vietnamese Shrimp spring rolls are that good looking kind of appetizer that everyone will reach out for. Even the ones who are die hard cheese and junk food fans. They look pretty, have a definite crunch from all the veggies and taste really fresh and amazing!

They are usually vegetables and protein wrapped in rice paper and are served with a dipping sauce.

What are Vietnamese rolls made of?

These shrimp spring rolls are covered in rice paper and are filled with:

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Try This Next Sheet Pan Salmon & Green Vegetables With Herb Garlic Sauce
  • lettuce
  • mint
  • cucumber
  • carrots
  • shrimp

You can add any filling you like. I love adding avocados, poached chicken, rice noodles, bell peppers, mangoes and if I’m in the mood, strawberries for a dessert spring roll recipe.

Wrapping Shrimp Spring Rolls:

Wrapping spring rolls is fairly easy, and once you wrap a few you can go pretty fast. The rice paper is first dipped in water for 10 seconds and then laid out on a chopping board. Let it rest for 3-5 seconds and then place the filling towards the bottom. And then wrap it like a burrito. Here’s a handy tutorial to help you wrap these.

I love serving these shrimp spring rolls with a peanut dipping sauce. You can also use a different sauce if you are allergic to peanuts.

Peanut Dipping Sauce:

The peanut dipping sauce for these spring rolls is really easy to make. Just combine peanut spread with soy sauce, rice vinegar, fish sauce, sugar, ginger and garlic and some water over low heat and simmer till everything thickens. Let this cool for a few minutes and then you can serve this with the spring rolls. For me, this is almost the best part of eating fresh shrimp spring rolls. The sauce is just amazing and so addictive! I love double dipping these spring rolls.

More Delicious Shrimp Recipes:

 



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Sheet Pan Salmon & Green Vegetables With Herb Garlic Sauce

This healthy and nutritious sheet pan baked salmon with herb & garlic sauce and green vegetables is quick and easy and suitable for paleo, keto, whole30 and AIP diets.

Not sure if you’ve noticed, but I’ve been obsessed with quick and easy sheet pan meals recently. You might have tried my chorizo, chicken and asparagus bake, this quick and easy baked spiced cod with Brussels sprouts, my mushroom with balsamic chicken and onions, or my Italian sheet pan baked eggs. Today, I’m giving you a nutritious, delicious, super food packed meal of baked salmon with zesty herb and garlic sauce and green vegetables.

This sheet pan meal ticks so many boxes: paleo, keto, AIP and Whole30 friendly, it’s a perfect meal for anyone doing a reset. It has loads of green veggies, it has omega-3s rich fish, it’s quick and easy, and most importantly, it’s full of flavour.

 

Cook’s notes

I am using salmon fillets because I love oily fish and my partner really likes this particular type of fish. You can use any other part of salmon, like salmon steaks which are cheaper, or any other fish that suits your budget and location.

You can also make this with prawns or chicken instead of fish. For prawns, start baking the vegetables earlier and add the prawns in the last 5 minutes as they don’t need much time to cook. For chicken, it’s the other way around. Slice the chicken fillets into thinner strips and bake for 5 minutes before adding the vegetables, then cook for 15 more minutes together, so a total of 20 minutes for thin strips of chicken.

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Description

This healthy and nutritious sheet pan baked salmon with herb & garlic sauce and green vegetables is quick and easy and suitable for paleo, keto, whole30 and AIP diets.

For the sauce

For the rest

  1. Preheat the oven to 200 C / 400 F.
  2. Mix together the sauce in a small bowl and set aside.
  3. Grease a large sheet pan or flat-ish baking tray with about a tablespoon of olive oil and place the salmon fillets in the middle, leaving about an inch of space in between. Spread even amounts of the sauce over the top of each salmon fillet.
  4. Scatter the green vegetables around and in between the fillets, overlapping each other is fine. Drizzle the vegetables lightly with olive oil (about 2 tablespoons) and the juice of half of the remaining lemon. Sprinkle with a few pinches of sea salt and pepper.
  5. Place the tray in the oven for 15 minutes, rotating halfway if your oven is slightly uneven in temperature (like mine).
  6. Serve while hot with any additional vegetables, salads, or starchy carbs, if you needed.

Nutrition

  • Serving Size:
  • Calories: 403
  • Sugar: 4.4 g
  • Sodium: 458.2 mg
  • Fat: 22.2 g
  • Saturated Fat: 3.4 g
  • Carbohydrates: 14.8 g
  • Fiber: 5.5 g
  • Protein: 41.7 g
  • Cholesterol: 82.9 mg

Keywords: Salmon, Sheet Pan, Dinner, Asparagus, Sprouts, Healthy, Gluten-Free, Low-Carb, Keto

 

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Author

Hi, I'm Alex!

I love sharing easy, healthy, and family-friendly recipes that anyone can make at home.