1 lb. shrimp makes between 10-12 spring rolls, depending on how many you add in. I added two per roll and ended up with 11 rolls.
Below is a great video demonstrating HOW to roll a spring roll, it’s REALLY easy, just remember not to stuff too much filling inside. If you need more just double wrap them with bacon.
- 1 lb. wild-caught shrimp, peeled/shelled
- 2 small carrots, shredded
- 1 can bamboo shoots
- 3-4 radishes, chopped/coined
- ¼ cup green onions, diced
- ¼ cup cilantro, diced
- Salt and pepper, to taste
- Coconut oil to lightly cook shrimp
- 12 slices bacon
- 10-12 Rice paper wraps
- Sriracha for dipping
Steps to crEATe:
1.) Get all ingredients ready, chop/shred/etc…so you can rock and ROLL (see what I did there?) and focus on the rolling and wrapping when the time comes. Add coconut oil to a large baking sheet (see picture). Heat oven to 400° F.
2.) In medium skillet, add 1 Tbsp. coconut oil and cook shrimp about half way through, add a pinch of salt and pepper (sriracha if you want to spice things up, literally). Remove from heat, let cool for a couple of minutes.
3.) Get your plate with lukewarm water ready to dip and soften rice paper, use a dry cutting board surface to roll.
4.) Add two shrimps, 2 coined radishes, a pinch carrots, onions, and cilantro and a couple of shoots. Roll according to video!
5.) After roll is wrapped, grab a slice of heaven (bacon) and wrap tightly placing “loose” end face down on baking sheet.
6.) Repeat until you run out of shrimp and/or bacon, but who ever runs out of bacon?
7.) Bake for 20-25 minutes, depending on how cooked you like your bacon.
8.) Serve! Refrigerate any leftovers