These low-carb Shrimp & Summer Squash Spring Rolls are a refreshing summer dish perfect for a light meal or appetizer course.
I have to admit it, the catalyst of this recipe was a junky piece of kitchen equipment. There I was this afternoon with two lovely little yellow summer squash. I had it in my mind to slice them into ribbons on my mandolin and make them into some sort of a salad. The mandolin is old and absolutely craptastic, so it was sort of bruising the squash, more than slicing it. I resolved to try and slice the ribbons by hand with a nice sharp knife (the Ergo Chef Utility knife I won off their Facebook page to be exact... love their stuff). Well, I cut them thin, but not wafer thin as I had planned, so I proceeded to cut them into long matchsticks.
I plucked one of the tiny summer squash sticks from the tidy pile I'd formed and nibbled on it, enjoying the delicately sweet crispness, that is when the realization dawned on me that these would be be perfect in a nim chow style spring roll, in place of rice noodles. This would make for a lighter lower carb roll, with a tender crispness to it.
I made a simple dipping sauce, and filled the rice wraps with fresh basil and poached shrimp along with the summer squash. About half way through rolling them up, I started adding a smear of crunchy almond butter on top if the squash before rolling. Those ended being my favorites, and sort of stood in for the crushed peanuts typical of nim chow rolls.
Ingredients
- 12 spring roll rice wrappers
- 2-3 small yellow summer squash cut into thin matchsticks
- bunch of fresh basil
- ¾ - 1 pound of shrimp peeled, deveined and cooked
- ¼ cup crunchy almond butter
Dipping Sauce
- 2 teaspoon Sambal Oelek chili garlic paste
- 2 tbs rice wine vinegar
- 2 tbs Ponzu sauce a lemon soy sauce dressing
- ½ teaspoon sesame oil
Instructions
- Whisk together the dressing ingredients and set dressing aside.
- Soak a rice wrap, until soft and malleable, but not mushy. (Do them one at a time, they over-soak very fast)
- Place a handful of the squash on rice wrap, slightly off-center, facing in all the same direction.
- Smear about a teaspoon of almond butter on the squash.
- Top with basil and shrimp.
- Fold the smaller side of wrap parallel it squash slices over the contents, then fold in top & bottom and roll tightly like a burrito.
- Serve 3 per person along with dipping sauce.
Kathleen says
Those look amazing! I love spring rolls and shrimp, so I am sure I would love these.
Lisa says
They look yummy.
Lolo says
I must make this! It looks fantastic!
Leilani says
Oh, I would love to try this! It looks amazing.
LyndaS says
Those are very unique. You are creative.
Mellisa says
Sounds perfect for Summer!
nicole @Nicky_Olea says
Those look so delicious and how clever!
Vanessa: thequeenofswag says
These look delish. Must try!
Jennifer @ The Quirky Momma says
Those look absolutely wonderful!
Courtney says
These are almost too pretty to eat 🙂
Stefanie says
Looks yummy and super healthy.
Jenn- The Rebel Chick says
Wow these look amazing!
HilLesha @To the Motherhood says
This looks really good!
Jenn says
How unique! I've never made anything like this. Really creative use for squash.
Ty @ Mama of 3 Munchkins says
I don't like squash but this does look super yummy!
Kelly @ A Girl Worth Saving says
I miss spring rolls and these just looks amazing Robin!
Maryann says
you always make such interesting foods
Elaina @atimeoutformommy says
Oh my goodness!! I have to try this recipe, but first I have to see if I can find those wrappers by me.
Liz says
I have no doubt they taste fabulous, and they look equally fabulous!
Marcie W. says
Looks nice and light. Perfect for summer!