Spring Rolls with Cashew Lime Dipping Sauce (Gluten-free, Dairy-free)
On hot summer days sometimes all you want is something refreshing to eat. These spring rolls are just that. They are packed with shrimp, tons of veggies, and thin slices of avocado. Paired with my cashew lime dipping sauce, you just can’t go wrong.
For a long time I was so intimidated by the idea of rolling my own spring rolls. This is coming from someone who makes maki sushi rolls at least once a week. I finally bit the bullet and tried my hand at making spring rolls at home. And you know what? They’re super easy. Not sure why I was so intimidated for so long. Whoops.
Now that I have reached spring roll enlightenment, I love making these for a light lunch or dinner! They are also great as an appetizer. The only downside is that they do not keep very well, so I’d say make them within an hour of when you want to serve them.
This recipe is super healthy and free from both gluten and dairy. I’ve also replaced the traditional peanut dipping sauce with my own cashew lime dipping sauce. This stuff is pure gold, by the way. You’ll want to lick the bowl. And I fully endorse that decision.
For this recipe you will want to use raw cashews. Soak them for at least 12 hours or overnight for the best results. I like to soak them overnight and then make the sauce the next afternoon. I guess that’s probably around 20 hours. You want them to be nice and soft so that you can get a smooth sauce.
You can find rice papers online or at a local asian food market. The same goes for the organic tamari, rice vermicelli, and sambal oelek. I highly recommend searching for organic tamari because conventionally grown soybeans are heavily doused with pesticides and genetically modified. And if you’d like to avoid soy altogether, feel free to replace the tamari in this recipe with coconut aminos. You will want to add a little sea salt to the dipping sauce if you choose to go with coconut aminos instead.
For this recipe it is really important to make sure you have all of your ingredients prepped and ready to go before you start making the spring rolls. This recipe calls for some of my favorite colorful veggies to add to spring rolls. However, you can add any kind you’d like! Just make sure they are thinly sliced and won’t pierce the delicate rice paper during the rolling process. For the carrots, I like to make really thin ribbons using a vegetable peeler. They turn out so pretty and delicate!
Now on to some spring roll technicalities. I’ve decided not to do a tutorial on how to roll spring rolls. Why reinvent the wheel? A quick YouTube search is all you need and you’ll be rolling these babies like a pro in no time! My only tips are: 1) don’t overfill them or you’ll end up with giant, lopsided rolls (been there, done that), and 2) roll them as tightly as possible without ripping the rice paper. That last part may take a little practice. But just relax and have fun with it! So what if they’re not perfect? I’m pretty sure they will still taste amazing!
- ½ cup raw cashews, soaked overnight
- 1 Tbsp organic tamari
- 1 tsp honey
- 1 Tbsp fresh lime juice
- 1 tsp freshly grated ginger
- ½ tsp sambal oelek
- 1 small clove garlic, finely minced
- 4 Tbsp water
- 1 Tbsp grass-fed butter or ghee
- 1.5 lb raw shrimp, peeled and deveined
- 10 oz rice vermicelli
- 20 round rice papers
- 1 small red cabbage, thinly sliced
- 2 cucumbers, seeds removed and julienned
- 6 medium carrots, thinly sliced
- 4 green onions, thinly sliced into rounds
- 12 radishes, thinly sliced
- 40 basil leaves (2 per roll)
- 2 avocados, thinly sliced
- Blend all ingredients except water together in a food processor.
- Blend for about 5 minutes, scraping down the sides as needed.
- Then add water and blend until smooth.
- Melt butter or ghee in a large skillet over medium-high heat.
- When the skillet is hot, add the shrimp, one at a time, leaving plenty of space between them. Depending on the size of your skillet, you may need to do this in 2 batches.
- Cook for about 1 minute per side.
- Remove shrimp and set aside to cool.
- Cook rice vermicelli according to the package directions.
- Drain in a colander and rinse with cold water to prevent sticking.
- Slice the shrimp in half lengthwise using a sharp knife.
- Assemble your work station with all the ingredients and a large bowl or plate with warm water (for the rice papers).
- Roll the spring rolls one by one.
- Soak 1 rice paper in warm water for about 30 seconds or until it is soft, yet still holds its shape. It it's too soft it will be very difficult to work with.
- Lay the rice paper on top of a paper towel, then flip the paper towel to place the rice paper down on your work surface. I recommend a plastic cutting board. This way, the inside of the rice paper will be dry enough for the ingredients and the outside will still be a little wet to help you peel it off and roll the roll when you're ready. This is just a method that I made up that works well for me.
- Next, lay your veggies, shrimp, and avocado down in the center of the rice paper.
- Grab the bottom of the rice paper and gently wrap it around the fillings. Make sure you are wrapping it tightly but be careful not to rip the paper.
- While holding the fold you just made in place, fold over the sides (like a burrito).
- Then finish rolling up the roll.
- Place the roll seam side down on a serving dish.
- Repeat with the remaining rolls.
Do you have any questions or feedback for me? If so, feel free to drop me a line in the comments section of this post!
*Disclosure: Kit’s Coastal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.