Coconut Shrimp Spring Rolls

Serves

6-8

Total Time

35 min

Difficulty

Hard

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Coconut shrimp spring rolls with a lime cut in half.

Recipe-

Summary

if you know me, you know i LOVE spring rolls. they’re so customizable- you can substitute any protein you have on hand, but this air fried coconut shrimp gives this dish a light, satisfying crunch with just the right amount of sweetness.

Ingredients

  • 1 lb. fresh shrimp, peeled and deveined
  • ¼ cup panko crumbs
  • ¼ cup unsweetened coconut
  • ¼ cup sweetened coconut
  • 1 egg, beaten
  • 1 tsp. salt
  • 10-12 sheets rice paper
  • 1 cup purple cabbage, thinly sliced
  • 1 mango, finely chopped
  • 1 cup romaine lettuce, finely chopped
  • 1 avocado, thinly sliced
  • 1 cucumber, sliced into matchsticks
  • sweet chili sauce

Instructions

  1. in a shallow bowl, mix together panko, coconut, and salt. in another shallow bowl, add beaten egg.
  2. using a paring knife, score each shrimp several times to straighten. pat shrimp dry then dredge in the egg. transfer into the coconut breadcrumb mixture, patting panko into the shrimp to create a thick breading.
  3. arrange shrimp evenly in a greased air fryer basket, then spritz with another light coating of cooking oil.
  4. air fry shrimp at 370°F for 8-10 minutes, flipping halfway through cooking.
  5. working with one sheet at a time, dip rice paper into cool water for 10-15 seconds to soften, then lay on a cutting board (or any flat surface).
  6. to build the spring roll, first layer a bit of cabbage and romaine, then add avocado, mango, cucumber, and shrimp. be sure to leave about two inches of clearance on each side of the filling.
  7. begin rolling, gently folding the bottom of the rice paper up and over the filling, tucking as tightly as possible. fold in the sides to complete the roll.
  8. continue forming spring rolls with remaining rice paper. serve with sweet chili sauce for dipping.

Coconut Shrimp Spring Rolls