Shrimp Spring Rolls with Orange-Ginger Dipping Sauce

If there is a spring roll or egg roll anywhere on a menu, I order it. Every. Time. You know about my obsession with sandwiches, well I assure you the obsession spans across all forms of sandwiches - Hand Pies, Calzones, Stromboli, Burgers, Dogs, Wraps and yes... Spring Rolls. In fact, I came up with this recipe the other night because I was craving a sandwich but it was hot and muggy so I wanted something really light and extra refreshing so I drove to the store and immediately gravitated towards these beautiful wild-caught gulf shrimp and found myself throwing all of the brightly colored vegetables I could find into my basket. I wanted crunchy, tangy, spicy and herbaceous all in one bite- I give you the Summer Spring Roll...

SERVING SIZE: 20-25 ROLLS

PREP TIME: 15 MINUTES

COOK TIME: 10 MINUTES

INGREDIENTS:

Spring Rolls-

1 lb wild-caught Gulf Shrimp (peeled and de-veined)

2 tbsp Grass-fed Butter

2 cloves Garlic (minced)

juice and zest of 1 Lime (for shrimp)

juice 1 lime (for spring roll mixture)

2 Bell Peppers (any color, diced)

2 Jalepenos (diced)

1 Mango (chopped)

1 Zucchinni (peeled and chopped)

2 Carrots (shaved thin using a mandolin OR shredded carrots work well also)

1 cup Cilantro (chopped)

2 tbsp EVOO

30 Spring Roll Wrappers (rice flour wrappers- clear)

S+P

Dipping Sauce-

1 tbsp EVOO

2 tbsp Ginger (minced)

2 cloves Garlic (minced)

juice 3 Oranges

1 tbsp Worcestershire

2-3 dashes Chili Flakes

S+P

1/2 tbsp Tapioca Flour

RECIPE:

First make the sauce so it has time to cool while you prepare the rolls. In a small bowl, combine the orange juice, Worcestershire sauce, chili flakes and S+P. In a small skillet, heat the EVOO and saute the ginger for 1-2 minutes. Add the garlic and saute for just under a minute, until fragrant. Pour in the orange juice mixture and whisk to combine. Bring to a simmer (fast bubbles around the edge, just before a boil) and spoon out 1 tbsp of the liquid into a bowl with the Tapioca Flour - stir to make a slurry. Add the slurry back into the pan and whisk to combine. Let simmer for 3-5 minutes until the sauce has reached your desired consistency. It should be thick and viscous.

While your preparing the sauce, cook the shrimp. Melt the butter into a large skillet and add the lime juice. Add the shrimp and lime zest and cover. Cook on medium-high heat for about 5-6 minutes or until the shrimp turn bright pink. Remove from heat and let cool in a clean bowl.

When the shrimp are cool enough to handle, chop them and add to a large mixing bowl. Add the chopped/diced vegetables, mango, cilantro, lime juice, EVOO and S+P. Stir to combine.

To make the spring rolls, have a large bowl (wider than the spring roll wrappers) full of cool water. Dip each wrapper in the water to soften - a quick dip and pull right out onto a paper towel to remove excess water and then onto the counter surface. Add a spoonful of the mixture into the center of the wrapper and fold over the mixture first and then use your two fingers to push the sides over the fold and then wrap all the way around until sealed on all sides. Place on a serving platter as you finish.

Serve the spring rolls with the dipping sauce and freshly chopped avocado for a perfect hot-muggy-day meal! Happy Eating!