When it is too hot to cook, these rainbow seafood spring rolls are easily our favorite meal! They are filled with fresh, vibrant and crunchy vegetables, soft sweet mango pieces and succulent seafood. When rolled and wrapped with love they make for the perfect appetizer, lunch or dinner and the results are worth it.
Spring rolls are a great option when you are looking to change it up from your typical go to salads. I love making spring rolls when I am in the mood for something light and healthy, yet I want to feel like I am having a meal. These are guaranteed to fill you up because they are filled with not only one, but two types of protein. I love both shrimp and crab and I couldn’t just choose one. So, I opted to make a seafood roll and include both! That way, you can get the best of both worlds.
These spring rolls are not only great for meals such as lunch or dinner. When they are cut in half or in thirds, they can also be a great appetizer for your family and friends for when you host! It is sure to be a crowd pleaser! It is common for guests to have peanut allergies, so if that is the case, this peanut butter gouchjang dipping sauce will not suffice. Instead, I highly recommend serving them with an alternate sweet chili sauce. I made a Mango Peach Chili Dipping Sauce in a previous recipe that also was served with shrimp and it was phenomenal. You can find the recipe for this alternate dipping sauce here.
Tips and Tricks:
I purchased already cooked shrimp and crab. The shrimp is cooked, the tails just need to be removed and the crab is imitation crab from the packet. This makes this process easier, cold and refreshing from the start.
Have everything already prepped and placed on a plate or in separate bowls. Create a system that works best for you. For me, I had the leaves first, then the mangoes, red bell peppers, carrots, crab stick and then the shrimp last. So, I created an assembly line for easy, fast filling.
Prep your sauce first, so you can give it time to cool in the fridge while you fill and wrap your rolls.
Makes 10 Full Rolls, INGREDIENTS: For the Spring Rolls
1 Package spring roll wrappers (I used the blue dragon brand)
1 12 oz. Package imitation crab sticks
15-30 Pieces of cooked shrimp. (Depending if you want them all to be sea food or if you want some vegetarian. But, I would have at least 15 pieces of shrimp to make 5 rolls that contain seafood.)
10-15 Pieces of Green leaf lettuce
1 Red bell pepper, thinly sliced
Half of one cucumber, thinly sliced
1 Cup shredded carrots
1-2 Mangoes, thinly sliced
1 10-12“ plate with water (To soak the spring roll wrappers)
Makes 1-2 Cups, INGREDIENTS: For the Peanut Butter Gouchjang Sauce
1 Cup peanut butter, smooth
2 TBSP soy sauce
1 TBSP gochujang
Lime juice from one lime
1/2 TSP garlic powder
1 TSP sesame oil
3/4 cup water
Place all sauce ingredients in a bowl and whisk together. Place in your serving bowl of choice and set in the fridge to cool.
Prepare your filling ingredients: remove tails from the shrimp, remove crab from packaging and place on a plate, thinly slice mangoes, thinly slice red bell pepper, thinly slice cucumbers, rip off green leaf leaves, and place shredded carrots in a bowl.
Fill plate with water, enough to fully submerge the rice papers.
To begin filling. First submerge one rice paper sheet in the water. Submerge for about 1-2 minutes or until it becomes soft, sticky and flexible.
Place wet flexible rice sheet on a cutting board, about one third of the way up from the bottom, place 1 green leaf, followed by mangoes, red bell peppers, carrots, crab stick. Tightly tuck all ingredients and carefully roll forward. Make sure to leave some space on the sides for wrapping and securing. Flip both sides up and over.
Take three pieces of shrimp and slide the tail side under the remaining opening to tightly secure them in the roll. Then, roll forward one last time to finish your last roll and wrap to secure!
PRETTY PLATE KITCHEN ITEMS USED: