Shrimp spring rolls are a refreshing and light appetizer or snack. Gluten, egg and dairy free!
12 cooked large shrimp, peeled and deveined
1/2 English cucumber julienned
1/2 cup broccoli slaw
8 leaves butter lettuce
8 gluten free spring roll wrappers
3 tbps gluten free soy sauce
1 tbps chili oil
1 1/2 tsp white sugar
1/4 tsp garlic powder
1/2 tbsp water
2 green onions
Using a kitchen scissors, cut up green onions.
In a small bowl mix onions, soy sauce, water, chili oil, garlic powder and sugar. Cover and place in refrigerator.
Get a large cutting board to place all your ingredients on once they are down being prepped.
Pat shrimp dry. Place on cutting board.
Julienne your English cucumber. Place on cutting board.
Meassure out broccoli slaw. Place on cutting board.
Tear up your butter lettuce. Place on cutting board.
Get a large plate and fill 3/4 of the way with warm water.
Fully submerge the spring roll wrapper in warm water for 15 seconds. Take out of water and using a paper towel, gently pat extra water off the spring roll wrapper. Do one wrapper at a time in the water.
Lay spring roll wrapper on a flat surface and begin layering your ingredients in the middle of the wrapper. See picture below for suggested layering steps.
Once all your ingredients are layered in the middle of the wrapper, fold the bottom of the wrapper up and fold over the left side. Then fold over the top of wrapper. The bottom and top of the roll should both be closed and secure for rolling.
Tightly roll to the right until the spring roll is completely closed.
Refrigerate until ready to serve.
Use the soy sauce mixture for dipping the spring rolls.