Foodie Friday

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Healthy Recipe of the Week

Crunchy Veggie + Poached Shrimp Summer Rolls

Spring is here, 

Summer is around the corner,

try these rolls now or at your next Summer dinner party!

*Special credits to Peloton instructor and wellness expert, Emma Lovewell for sharing this recipe!


  • 20 Rice Paper Rolls (*Purchased from an Asian supermarket or online)
  • 2 long Carrots (peeled and sliced)
  • 1 Zucchini (*May substitute for cucumber, or use both) (sliced)
  • 1 Red Onion (sliced)
  • 20 Shrimp (about 1 pound) (peeled and deveined) (*May substitute for roasted tofu)
  • Coriander, to taste
  • 1 Lemon
  • 1/2 cup Peanut Butter (unsalted)
  • 1/4 cup Soy Sauce (low-sodium)
  • 2 tablespoons Sesame Oil
  • Scallions, to taste (chopped) (for garnish)
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Slice the carrots, zucchini and/or cucumber, and red onion lengthwise. At the end, they should look like matchsticks. For length, aim for the length of your index finger. It is a good size for your roll!

For shrimp: Prepare pot of water boiling with a handful of coriander and one (1) juiced lemon. Once at a rolling boil, add shrimp and turn off the heat. Watch the clock for 2 – 3 minutes until the shrimp turn pink and opaque. Quickly remove shrimp from water and place on paper towel to dry and cool.

In a small bowl, mix thoroughly the peanut butter, soy sauce, and sesame oil.

Time to assemble your station! A shallow pan with lukewarm water, sliced veggies, shrimp, and prepared sauce.

Rehydrate one rice paper wrapper in the water for 20 – 30 seconds. Quickly move to a plate or cutting board and pile veggies in the middle. Place 1 – 2 shrimp (or desired amount of roasted tofu) on top with about a tablespoon of peanut sauce.

Fold the closer part of the rice paper wrapper away from you to envelope the filling. Then wrap the edges (on your left and right) to make a seal. Continue wrapping away from you. It’s like a burrito!

Garnish with scallions.







Lovewell, E. (2021, May 18). Crunchy veggie + poached shrimp summer rolls. Live Learn Lovewell.

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