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.
PrintSimple Shrimp Pineapple Spring Rolls with Aminos Dipping Sauce
- Yield: 8 rolls 1x
Ingredients
- 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
Instructions
Spring Rolls
- 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.
Those after baby meals are nice, but it’s always good to get back to a lighter way of eating. These look so good!
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Yes, delivered meals are SOOOO nice and so thoughtful. Totally not ungrateful for those and they were CLUTCH! But dang, it’s nice to get back to eating the ‘norm’ healthy stuff too. Thanks Julie!
Coconut aminos <3
One you get the hang of those darn rice paper wraps, it can be soothing…just like folding grape leaves for dolmades!
I feel the same way about coconut aminos. It’s like the condiment I use in SO MANY recipes. Ok I may need your help with the grape leaves – never attempted those before!
Oh what’s so great about this though is that food brought you back to your happy place, connected to the people you love, and also helped you make sense of your current life! Changes – especially a new member of the family! – can be so hard. It seems like you’re doing it with a big open heart, and eating awesome food along the way, so what could be better?? Thanks for the awesome recipe too!
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Ah so darn true. I love that way of thinking Rachael! You are too sweet. Thank you for the kind words and for stopping by!
Rive paper is like magic to me! Those look sooo delicious! I’m going to have to convince my husband to let me make these sometime soon.
Oh my gosh, MAGIC! Perfect word for such a weird food. Hey, if the hubs doesn’t dig them then more for you!
These look amazing! I bet they were a great break from all the lasagnas and casseroles. I’ll have to try these out myself!
I hope you do Diana. I LOVED all the generous meals from amazing people, but yes, it was nice to switch things up a bit!
Those look yummy! Finding good asian cuisine is hard to come by around here, so making dishes at home is a must. Can’t wait to try these out! 🙂
Oh so happy this recipe is helpful for you Cara! Plus making these nummies at home is so much cheaper too 😉
This looks so good! Ive been nervous to work with rice wrappers so i havent made my own spring rolls. i guess nows a good a time as ever!
YES!!! Just go for it Heather! You may have a few failed attempts at first but you will get the hang of it in no time!
These look like a wonderful summer meal! I love shrimp rolls and your recipe is fantastic!
Thank you so much Marlynn!
Congrats on bringing home a new baby!! These spring rolls look super delicious, I’ve been wanting to try some homemade spring rolls lately, so thank you for the recipe. 🙂
Thanks Mimi! Baby #2 will be here in August. EEEEEK!!!! I hope you give these a whirl!
hahaha. best part of this post: “it’s a shrimp.”
MIND. BLOWN.
i can see how making these would be pretty therapeutic after such a traumatising experience (yes, giving birth number 1 in my list of traumatising experiences). i’m impressed at how well you rolled these babies up! you have some Asian genes in those fingers of yours, i can tell.
Right?! Like, let’s not over think this. 😉 Birth isn’t the hard part, trust me. It’s the shiz that hits the fan after!! And HA I wish I had some Asian genes!
this is the perfect summer lunch for hot weather! light and healthy, love it!
I totally agree! Thanks Madeline.
Oh dear sweet Chrissa, you made me smile, laugh, and then almost downright cry. Fast forward to your babies leaving for college and just replace the situation with empty nesting. This same scenario happens at both ends of the baby to college teen spectrum. Luckily there is always light at the end of the tunnel. The sun begins to shine, the birds begin to sing, and life is once again happy and beautiful all the way around! But in the meantime, these gorgeous spring rolls will cheer you up! I pinned it to Pinterest to share the love. 🙂
Oh Denay XOXO – you help me keep it all in perspective. My mom says the exact same things you do, so in those moments of chaos I try to remember that these are the times I will miss one day. Have you heard the song “Slow Down” by Nichole Nordeman? It will make you absolutely ball your eyes out! Thanks for the love all around my friend.
These look tasty! I’ve never made spring rolls but want to give it a shot– this looks like the perfect recipe t o try. Hope you’re feeling better, sending some good vibes your way 🙂
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Thanks Amanda! I hope the step by step instructions help – you should TOTALLY give it a shot. They are so addicting!
Can’t believe baby #2 is coming oh so soon!! Can’t wait 🙂
Now, pass me one of these spring rolls!
I can’t either. Seriously I’m freaking out! #notreadyyet!!!
These look so yummy!
Thanks Annie!
These look so yummy! I totally remember those days of being a complete hormonal mess. Actually, I hardly remember it at all because the babies have depleted me of all my brain cells, but you know what I mean. I also remember all the food, and know what you mean about getting sick of lasagna and soup. 🙂 These look perfect for dinner or a appetizer.
LOL!!! Seriously pregnancy brain and mom brain is a THING. I am a total scatterbrain now. It’s actually a problem because I forget everything and it drives my husband crazy. I totally get it 😉 Thanks Shann!
Oh my hubs would love this! Thank you for sharing such a great recipe, I can’t wait to make these for him!
Now make sure he gives you a killer massage for ‘all the work’ you put in to these for him 😉 Hehehehe
I love spring rolls! And these look delicious. I love the addition of the pineapple. 🙂
These look delicious and healthy — and they are making me so hungry. 🙂
You gotta try ’em Lora! Nom nom nom 🙂
This looks so refreshing and guilt free! Sending lots of good vibes to you and the little one.
Thank you so much Ace!