Spring always inspires me to get into shape. Last week I started working out, replaced all my diet coke with water, and made some super healthy and delicious meals. This recipe was inspired from Ourbestbites Banh Mi Tacos, which I love! I replaced the grilled pork for low-fat, quick and easy shrimp, and the carb-loaded tortillas for virtually calorie-free spring roll wrappers. I’m not gonna lie– they’re kind of a beast to make. They require a lot of ingredients, prep work & chopping, and the assembly can be tricky too– BUT I promise they are every bit worth the time and effort put in. They are SO delicious– full of flavor and just SO good for you!
Banh Mi Spring Rolls
Makes 8-10 Spring Rolls
Prep Time: 1 hour
Ingredients
- 1 1/2 pounds shrimp, cooked, peeled & deveined,
- 1/2 cup soy sauce
- 1/4 cup freshly squeezed lime juice
- 1/4 cup honey
- 1/2 teaspoon minced fresh ginger
- 1 1/2 teaspoons minced garlic
- 3 green onions, chopped
- 1 tablespoon hot sauce
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon rice vinegar
- 1 cup thinly sliced radishes
- 1 cup carrot shreds
- 2 cups peeled, sliced cucumbers
- 1 small red onion, halved and sliced
- 1 cup rice vinegar
- 1/2 cup warm water
- 1/2 cup sugar
- 1 teaspoon kosher salt
- Black pepper, to taste
- 1/2 cup light mayonnaise
- 1 teaspoon freshly squeezed lime juice
- 1 teaspoon hot sauce
- 1/2 teaspoon garlic
- 1/2 cup chopped cilantro
- 1/2 cup fresh chopped mint
- 4 green onions, chopped
Spring Roll Wrappers
Instructions
1. Place shrimp in a large ziplock bag. Add the marinade ingredients to a jug, and pour 3/4 of it over the shrimp. Place the shrimp and remaining marinade in the fridge.
2. Toss the vegetables in a medium bowl. Whisk together vinegar, water, sugar, and salt until salt and sugar are dissolved, then pour over vegetables. Season to taste with pepper and refrigerate.
3. Whisk together spicy mayonnaise ingredients and place in a squeeze container or a small ziplock bag. Set aside.
4. Toss together the herb mix and set aside.
5. To assemble the spring rolls: place the spring roll wrapper in a bowl of warm water until pliable, then lay out on a slightly-wet chopping board (so that it won’t stick). Lay some shrimp down the center, top with the veggies, the herb mixture, then a squeeze of the mayo mixture (cut a hole in the corner of the ziplock bag to pipe it).
6. Fold the spring roll up like a burrito- tucking in the ends, and rolling up tightly, and repeat until all the filling is gone.
7. Serve with the remaining marinade sauce, and the remaining spicy mayo as dips.
- When the grill is hot, place the pork tenderloin on the grill and close the lid. Cook for 7 minutes. Flip the tenderloin and cook for 6 minutes. Leave the lid closed and turn off the heat. Allow tenderloin to stand for 5 minutes. The tenderloin should measure about 155 degrees F. internally.
- Remove pork from grill, place on a plate or plastic cutting board and lightly cover with a sheet of aluminum foil. Allow tenderloin to rest 3 to 4 minutes.
- To serve, slice tenderloin into 1/4-inch slices against the grain. Drizzle the reserved marinade over sliced pork. Place 2 ounces of pork in each whole-wheat tortilla, then top with pickled vegetables. Cut the corner off the zip-top bag of spicy mayonnaise and squeeze about 1/2 tablespoon onto the taco.
- Top with herb mixture and serve immediately.
Notes
Recipe adapted from ourbestbites
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