Shrimp Spring Rolls with Pesto Dipping Sauce


This healthy appetizer brings several great flavors into one yummy roll, bound to please everyone at the table!

Pesto dipping sauce:

  • 1/2 cup Basil leaves, fresh
  • 1/3 cup Parmesan, grated
  • 1 tbs Pine nuts
  • 1 pinch Red pepper flakes
  • 2 cloves Garlic, pressed
  • 1/3 cup Olive oil
  • 1 tbs Lemon juice
  • 1/2 cup Mayonnaise
  • 1/4 cup Sour cream
  • Pinch Kosher salt

Lemon dressing:

  • 1/4 cup Olive oil
  • 2 tbs Lemon juice
  • 1 tsp Sugar
  • 1 clove Garlic, pressed
  • Dash Kosher salt
  • Dash black pepper, freshly ground

For rolls:

  • 8 Peeled, deveined cooked shrimp (16/20 count), tails removed, halved lengthwise
  • 1 cup Romaine lettuce, shredded
  • 4, 8-in Rice paper wrappers
  • 8 lg Basil leaves, fresh
  • 1/4 cup Roasted red bell pepper strips, jarred
  • 1/4 cup Red onion, slicked
  • 1/4 cup Yellow cherry tomatoes, quartered

  1. Add shrimp to a small bowl and toss in 2 tablespoons lemon dressing. Set aside.
  2.  Add shredded romaine to a bowl and toss with remaining lemon dressing. Set aside.
  3.  One at a time, place rice wrappers in warm water until soft but still holding together, about 30 seconds.
  4.  Lay wrapper flat on a plate and start by placing 4 shrimp halves and 2 basil leaves in center of wrapper. Add one-quarter of roasted peppers, onions, and tomatoes. Drizzle with 2 teaspoons of pesto dipping sauce. Top with one-quarter of lettuce in a small line. Fold in sides of wrapper and roll into a tight roll. Cut in half on the diagonal. Repeat for other 3 rolls.
  5.  Dip rolls into pesto dipping sauce and dig in! Best if eaten within 1 hour of making.

Serves 4 | Prep Time 40 mins