In the first few postpartum days after having my first baby, I did three things: 1. took lots of baths 2. cried more than I thought humanly possible 3. made spring rolls. I think you can guess which one of these things doesn’t belong. What do babies and spring rolls have in common? Nothing. But if you have a new baby and you need a recipe for simple shrimp pineapple spring rolls with aminos dipping sauce, I got you covered.
After bringing my son home from the hospital, I was a total mess. Breastfeeding was a nightmare, he was hungry, being tired was an understatement, and I hurt in “places” – ‘nuff said. One day I just wanted to do something that made me feel somewhat normal again. So I got into the kitchen and made spring rolls.
After so many amazing people dropped off meals for us during days of blur, I needed a change from lasagna and soup. Spring rolls were the perfect thing to store in the refrigerator and grab for easy lunches that I could eat with one hand (baby in the other). I got my assembly line of ingredients ready, enlisted my mom’s help, and got to work.
Less than two years ago I’d be making spring rolls, bawling my eyes out reminiscing about ordering them when we’d have get-togethers with our friends when we lived in DC. Or grab a handful of sliced cabbage and not cry about how I was missing my grandma and her coleslaw during summer family parties. Or dip my hands in water without feeling like I longed to be a piece of rice paper and just have someone transform my state of being without me having to do anything.
Post-baby hormones make you wacky. Crazy emotionally wacky.
Now I look at a piece of shrimp and say, “it’s shrimp”. Or put some fresh mint on the top and not worry if I’ll ever be able to drink a mojito again with my girlfriends ever again. I’ve come full circle folks.
Which will only be that much more comical when I have my second baby in a few short months and I’m back to being a complete mess. Stay tuned for some epic, melodramatic, that-doesn’t-make-sense posts soon to come. #excited.
Maybe I’ll just post a video of me crying and snotting all over myself, hair greasy and dischelved, bags under my eyes and shirt completely stained (I mean, if I even put a shirt on that day). Thank goodness my mom will be here again and my husband has paternity leave. They are going to LOVE hanging out with me all day!!!
Now that I’ve freaked every non-mother out for life, let’s dive in on how to make these gluten-free, simple shrimp pineapple spring rolls with aminos dipping sauce. They are waaaaay easier than motherhood. Promise.
There are a few tricks to assembling and rolling the perfect spring roll. And by perfect I mean edible, because I certainly don’t have it down to perfection (yet). But these simple shrimp and pineapple spring rolls with coconut aminos dipping sauce are yummy, and that’s what matters. To start, I like to make sure all my fillings for the spring rolls are ready for their assembly line.
Next, dip the rice paper into a large bowl of water at room temperature. Submerge it for about 5 seconds. It will still feel slightly hard, but will soften as it soaks up the water when you are assembling your ingredients. Place the wet rice paper on a plate or non-porus surface (not wood – learned that lesson the hard way).
Start placing your ingredients on the wet rice paper (about a third of the way up towards the top of the rice paper). Ingredients that have rough edges (like the shredded cabbage) should not be put on first or last, because it could rip the paper. I placed the shrimp down first, followed by the cabbage, then top with the piece of romaine lettuce, diced pineapple, then mint leaves.
Gently grab the top of the rice paper and fold it over the ingredients, pushing the ingredients in towards the fold as you go. Fold once over, then fold the sides towards the center to seal in all the fixings.
Continue to roll the rice paper until it forms a sealed spring roll. If it falls apart, the ingredients weren’t packed in tightly enough when you rolled. If the rice paper ripped, you may need to try a gentler approach or make sure the fillings didn’t puncture the paper.
Place the spring roll on a piece of parchment paper or roll in plastic wrap to refrigerate and serve later. Rolls that come in contact with each other could rip apart once you are ready to eat them, so be sure to keep them separated.
To make the coconut aminos dipping sauce, heat 1/2 cup coconut aminos (you could also sub for tamari or soy sauce) in a small pot over medium/high. Add in two tablespoons fresh lime juice and one tablespoon plus 1/2 teaspoon diced green onions (make sure to use the white part of the onion, not the green top). Bring to a simmer then take off the heat and whisk in arrowroot powder (or sub for cornstarch). Whisk for one minute, until the sauce thickens. Serve as a dip for the spring rolls.
For another fish-inpsired healthy lunch, try this blackened fish taco salad bowl.Print
Simple Shrimp Pineapple Spring Rolls with Aminos Dipping Sauce
- Yield: 8 rolls 1x
- 8 sheets of round rice paper
- 2 cups large shrimp (7 oz)
- 3/4 cup shredded cabbage
- 3/4 cup diced pineapple
- handful of fresh mint
- 2–3 bib or romaine lettuce leaves
- 1/2 cup coconut aminos
- 1 tablespoon + 1 teaspoon chopped green onion (the white part of the onion)
- 2 tablespoons fresh lime juice
- 1 1/4 teaspoon arrowroot powder
- Dip one piece of rice paper into a large bowl of water at room temperature
- Submerge it for about 3-5 seconds. It will still feel slightly hard, but will soften as it soaks up the water when you are assembling your ingredients
- Place three pieces of shrimp on the wet rice paper (about a third of the way up). Then add a small pile of cabbage on top of the shrimp, lettuce, one tablespoon of pineapple, and the chopped mint leaves
- Gently grab the top of the rice paper and fold it over the ingredients, pushing the ingredients in towards the fold as you go. Fold once over, then fold in the sides towards the center to seal in all the fixings
- Continue to roll until the rice paper is sealed and all ends are enclosed
- Place the spring roll on a piece of parchment paper or roll in plastic wrap to refrigerate and serve later
Coconut Aminos Dipping Sauce:
- Heat 1/2 cup coconut aminos (you could also sub for tamari or soy sauce) in a small pot over medium high. Add the fresh lime juice and chopped green onions. Bring to a simmer
- Take the mixture off the heat then whisk in the arrowroot powder (or sub for cornstarch). Whisk for one minute, until the sauce thickens. Serve as a dip for the spring rolls.