If you are craving a fast and fresh meal, this recipe is a must! For a different flavor, substitute tofu or hummus for the shrimp and adding in different veggies for various flavor combos. This recipe makes about 8 spring rolls and will feed 2-3 people.


  • 1 lb raw shrimp, washed and deveined
  • 2 carrots, peeled
  • ½ purple cabbage, shredded
  • 4-5 radishes
  • 1 c sprouts
  • ½ avocado
  • 3 fresh basil leaves
  • ¼ c fresh cilantro
  • Rice paper wraps
  • ¼ c cashew butter (I prefer Moxie Nosh)
  • Juice from ½ lemon
  • 1 tsp worcestershire sauce
  • ½ tsp soy sauce

Cook shrimp according to package. Slice all vegetables and avocado lengthwise in thin slices. Once shrimp is cooked, individually soak rice paper wraps in water, following the instructions on the package.  Once rice paper is soft, remove and place on kitchen towel or cloth.  Add shrimp, veggies and avocado and roll rice paper to enclose all ingredients.

Mix cashew butter, lemon juice, worcestershire and soy sauce in a small bowl. The sauce will slightly thicken; feel free to add a small amount of water if needed.

Bridget Baxter