Shrimp Spring Rolls with Peanut Dipping Sauce

Serves 10

Ingredients for Peanut Sauce

  • 1/2 cup Hoisin Sauce

  • 1/4 cup Peanut Butter

  • 1/4 cup Water

  • 1 TBS Rice Vinegar

  • 1 TBS Peanuts, chopped

Ingredients for Shrimp Spring Rolls

  • 6 oz Thin Rice Noodles

  • 10 Jumbo Shrimp

  • 10 Round Rice Paper Wrappers

  • 10 Boston Lettuce or Romaine leaves, stems removed

  • 1 cup Shredded Carrots

  • 1 cup Red Cabbage, thinly shredded

  • 1 cup Bean Sprouts

  • 1/2 cup Cilantro Leaves

Directions for Peanut Sauce

  1.  In a medium bowl, whisk together hoisin sauce, peanut butter, water, rice vinegar and peanuts until smooth. Add more water if you prefer a thinner consistency. 

  2. Transfer to serving bowl and sprinkle with chopped peanuts.

Directions for Shrimp Spring Rolls

  1. In a medium pot bring 3 quarts of water to a boil. Add the dried rice noodles and cook until tender but not mushy, about 4-6 minutes or according to package directions. Transfer to a colander and rinse with cold water. Refrigerate until ready to use. Do not discard water.

  2. Bring the water to a boil, add shrimp and cook 1 - 1 1/2 minutes until shrimp is pink and opaque.

  3. Immediately remove the shrimp from the water, drain and cool in the refrigerator. 

  4. Once cool, remove the shell if still attached and cut the shrimp lengthwise in half. Set aside.

  5. Fill a pie dish or large bowl with cold water, large enough to hold the piece of rice paper.

  6. Set a damp towel on an cutting board. Immerse 1 rice paper into water for 15-20 seconds. 

  7. Remove. Shaking off excess water and lay flat on dampened cloth.

  8. Lay one piece of lettuce over the bottom third of rice paper. On the lettuce, place 2-3 TBS of noodles, 1 TBS of carrots, 1 TBS cabbage and a few bean sprouts.

  9. Roll the paper 1/2 way, fold sides in like an envelope.

  10. Lay 2 shrimp halves along crease with cilantro. Keep rolling and seal tight seem side down.

  11. Serve immediately with dipping sauce.

Sriracha Lime Hummus


  • 2 (15oz) cans Garbanzo Beans, drained

  • 1/4 cup Sriracha + 1 TBS for top drizzle

  • 1/4 cup Freshly Squeezed Lime Juice

  • 3 Garlic Cloves

  • 1/4 cup Cilantro

  • 1/4 tsp Ground Cumin

  • 1/4 tsp Paprika

  • 1/2 tsp Salt

  • 1/4 cup Olive Oil + 1/2 TBS for drizzle


  1. Add beans, Sriracha, lime juice, garlic, cilantro, cumin, paprika and salt in a food processor.

  2. While processing, add olive oil in at a slow stream.

  3. If the mixture is too thick, add 1 TBS at a time.

  4. Garnish with additional olive oil, Sriracha and cilantro leaves.

  5. Store in an airtight container in the refrigerator for up to 1 week.

Enjoy with your favorite veggie or a few triscuits!

No Bake Protein Workout Bars

Serves 12 Bars


  • 2 cups Rolled Oats

  • 1/2 cup Protein Powder (Chocolate or Vanilla works)

  • 1/2 cup Dark Chocolate Chips

  • 1/2 cup Dates, chopped

  • 1/2 cup Chia Seeds or Ground Flax Seeds

  • 1/2 cup Almond Milk

  • 1 cup Natural Peanut Butter

  • 1/4 cup Sweetener such as Honey, Black Strap Molasses or Maple Syrup


  1. In a blender or food processor, add 1 1/2 cups of rolled oats until it shows a flour consistency.

  2. In a large bowl, toss the oat flour, remaining 1/2 cups of oats, protein powder, dark chocolate chips, chia or flax seeds and dates.

  3. Stir together in a medium bowl the almond milk, peanut butter and sweetener or choice. Pour the peanut butter mixture over the oat mixture and stir until combined. 

  4. Spread mixture into a 9x9" square pan or an 11x7" square pan. Press mixture down and cover with a lid or foil and refrigerate overnight or until they harden a bit. 

  5. Slice into 12 bars and keep stored in the refrigerator for up to a week.

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