Shrimp Spring Rolls (published in Chile Pepper Magazine)

Barbecue-Teriyaki Shrimp Spring Rolls

(published in Chile Pepper Magazine)

Zest Factor: Mild * Yield: 4 servings


For something refreshing with a little zing these spring rolls hit the spot.  They transition wonderfully from appetizers to full platters and really give a little something different to your standard barbecue affair.


2 tablespoon canola oil

2 carrot, grated

2 cup grated Napa cabbage

2 baby bok choy, sliced thin

6 tablespoons teriyaki sauce, divided (I used my favorite sauce Soy Vay Veri Veri Teriyaki)

4 spring roll wrappers

8 cooked shrimp, cut in half lengthwise

2 tablespoons fresh cilantro leaves

2 teaspoons sriracha

2 tablespoons barbecue sauce

In a medium large sauté pan over high heat, add canola oil and sauté carrot, cabbage and bok choy for 2 minutes. Add 2 tablespoon teriyaki sauce and cook an additional 2 minutes. Remove from pan and drain in a colander.

In a large bowl with hot water, place one spring roll wrapper into the bowl and submerge until just softened then lay on a flat surface. Repeat with other wrappers, one at a time (change water if it cools). Divide cut shrimp, sautéd vegetables and cilantro into 4 equal portions and roll them into spring roll wrappers. Set aside.

In a small bowl, combine sriracha, barbecue sauce and remaining teriyaki sauce. Serve with spring rolls. Enjoy!


One thought on “Shrimp Spring Rolls (published in Chile Pepper Magazine)

  1. Pingback: Teriyaki Salmon « Cooking with Aurora

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