Blackened Shrimp Spring Rolls are a fun and tasty way to enjoy shrimp! They’re crispy on the outside and packed with smoky, flavorful shrimp inside. Fresh veggies add a nice crunch too!
I love making these for a quick snack or a light meal. Pair them with a zesty dipping sauce, and you’re in for a treat. Just be careful—they disappear fast! 🥳
Key Ingredients & Substitutions
Shrimp: Use large, peeled, and deveined shrimp for the best texture. If you’re avoiding seafood, try using tofu or grilled chicken instead. Both will soak up the spices well.
Spices: The blend of paprika, cayenne pepper, garlic powder, onion powder, thyme, and oregano gives these shrimp a distinct flavor. Paprika can be sweet or smoked—use smoked for a deeper flavor. If you prefer milder heat, skip the cayenne or reduce the amount.
Rice Paper Wrappers: These are essential for the spring rolls. If you can’t find them, use lettuce leaves as a low-carb alternative. They won’t have the same texture, but still work great!
Veggies: Feel free to mix and match your vegetables! Try adding bell peppers or avocado. I personally love using fresh basil instead of mint or cilantro for an extra aromatic touch.
Dipping Sauce: If hoisin sauce isn’t available, a mix of peanut butter and soy sauce can create a nice alternative. Adjust sweetness and heat by adding more honey or chili sauce according to your taste.
How Do You Achieve Perfectly Blackened Shrimp?
Blackening shrimp creates a delicious crust and enhances flavor. To get it just right, follow these steps:
- Make sure your skillet is hot enough—medium-high heat works best. A hot pan helps achieve that perfect sear.
- Coat shrimp evenly with the spice blend before cooking. This helps the flavor stick and form a crust.
- Don’t overcrowd the pan. If necessary, cook in batches to avoid steaming them. You want that blackened look!
- Watch your cooking time. Shrimp cooks quickly—aim for 2-3 minutes per side until they’re opaque and firm.
By following these tips, you’ll have delicious, perfectly blackened shrimp every time! Enjoy your cooking adventure!
How to Make Blackened Shrimp Spring Rolls
Ingredients You’ll Need:
For The Blackened Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp paprika
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil or butter
For The Spring Rolls:
- 8 rice paper wrappers (about 8-10 inches)
- 2 cups lettuce, roughly chopped or whole leaves
- 1 cup shredded cabbage
- 1/2 cup julienned carrots
- 1/2 cup fresh mint or cilantro leaves (optional)
- 1/2 cup thinly sliced cucumber or zucchini strips
- 1/4 cup chopped peanuts (optional)
For The Dipping Sauce:
- 1/4 cup hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp chili garlic sauce or Sriracha (adjust to taste)
- 1 tsp toasted sesame oil
- 1 tsp honey or sugar
- 1 clove garlic, minced
How Much Time Will You Need?
This recipe will take about 25 minutes total, including about 10 minutes for prep and 15 minutes for cooking and assembling. After that, you’ll be ready to enjoy delicious, homemade Blackened Shrimp Spring Rolls!
Step-by-Step Instructions:
1. Prepare the Shrimp:
Start by mixing together the paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper in a small bowl. Toss the shrimp in this spice mix until they are well coated. This gives the shrimp their flavorful blackened crust.
2. Cook the Shrimp:
Heat your olive oil or butter in a skillet over medium-high heat. Once hot, add the seasoned shrimp. Cook for about 2-3 minutes on each side until they turn pink and have that enticing blackened crust. Remove them from the heat and set aside.
3. Prep the Vegetables:
While the shrimp is cooking, prepare your veggies! Chop the lettuce, shred the cabbage, julienne the carrots, and slice the cucumber. If you’re using mint or cilantro, give those leaves a rinse and keep them aside. If you’re using peanuts, chop them up as well.
4. Soften Rice Paper Wrappers:
Fill a large shallow dish or pie plate with warm water. Dip one rice paper wrapper in the water for about 10-20 seconds, just until it becomes pliable but not too soft. Carefully lay it flat on a clean surface to prepare for filling.
5. Assemble the Spring Rolls:
In the center of the softened wrapper, place a lettuce leaf or some chopped lettuce. Top it with a mix of the shredded cabbage, carrots, herbs, cucumber strips, a sprinkle of chopped peanuts, and finally, 2-3 blackened shrimp. Don’t overload it; keep it manageable!
6. Roll the Spring Roll:
Fold the sides of the wrapper over the filling first, then start rolling it tightly from the bottom up to keep everything secure inside. Repeat this process with the remaining wrappers and filling until you have a delicious stack of spring rolls ready!
7. Make the Dipping Sauce:
In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, chili garlic sauce, sesame oil, honey, and minced garlic until everything is well mixed. Adjust the flavors to your liking—feel free to add more chili if you enjoy some heat!
8. Serve:
When you’re ready to eat, slice the spring rolls in half if you like, then serve them with the dipping sauce on the side. Enjoy your fresh and flavorful Blackened Shrimp Spring Rolls!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just make sure to fully thaw them before seasoning and cooking. The best way to thaw shrimp is by leaving them in the refrigerator overnight or placing them in a sealed bag and submerging them in cold water for about 30 minutes.
Can I Make the Spring Rolls Ahead of Time?
Absolutely! You can prepare the shrimp and vegetables in advance, but I recommend assembling the spring rolls just before serving. If you need to prep ahead, store the ingredients separately in the refrigerator to keep everything fresh.
What Can I Substitute for Rice Paper Wrappers?
If you can’t find rice paper wrappers, you can use large leafy greens like lettuce or cabbage leaves for a low-carb alternative. Just use the leaves like you would the wrappers, and fill them with the shrimp and veggies!
How Should I Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container in the refrigerator for up to 2 days. They can get soggy, so it’s best to keep the spring rolls separate from any dipping sauce until you’re ready to eat. If they’ve softened, you can enjoy them cold or reheat them briefly in a warm pan for a fresh taste!