- Prep time
- 30 minutes
- Cook time
- 30 minutes
- 10 spring rolls, 4-6 servings
This classic shrimp spring roll features a fresh twist with crunchy spaghetti squash in place of cabbage or rice noodles. For extra flavor, try replacing the bean sprouts with Daikon radishes!
- 1 small spaghetti squash, halved lengthwise, seeds removed
- 1 tablespoon salt
- 1 tablespoon extra virgin olive oil
- 20 shrimp, 16/20 count, cooked, cooled and halved lengthwise
- 1 small carrot, peeled and julienned
- 2 cups bean sprouts
- ½ cup cilantro leaves, washed
- 10 round rice paper sheets
Preheat oven to 375°F.
Rub the inside of the spaghetti squash with olive oil and season with salt. Place squash cut side down on foil-lined cookie sheet and bake 30 minutes, or until tender. Let cool slightly, then pull the squash from the shell using a fork and let cool completely.
For complete instructions on preparing spaghetti squash, see our Spaghetti Squash How-To.
Before rolling spring rolls, prepare a large bowl of warm water and all ingredients for the filling.
Submerge rice paper in the warm water and turn it 2-3 times as you would turn a steering wheel while driving. The rice paper may feel hard, but will soften when you add the filling.
For each spring roll, place a sheet of rice paper smooth side down and arrange spaghetti squash, 2 shrimp, carrots, sprouts and cilantro just slightly off center—be careful not to overstuff. Fold the sides in first, then carefully roll into a tight wrap.
Slice in half or serve whole. Serve with your favorite Asian dipping sauce such as Ponzu or Thai peanut sauce.