WSG News Blog

Local and Coastal: Pink Shrimp Spring Rolls

June 19, 2020 

By Abby Rogerson, WSG Student Assistant 

Fresh, light, and colorful, these spring rolls are everything a warm weather appetizer should be. Fill them with whatever thinly sliced crunchy vegetables you prefer; accompanied by sesame pink shrimp and a gingery soy sauce, you can’t go wrong. 

Though pink shrimp are quite small, Washington’s pink shrimp fishery is hugely important for the state’s commercial fishing industry, being its fourth most valuable fishery. Washington-caught pink shrimp earned MSC certification in 2015, and the Washington Department of Fish and Wildlife continues to promote sustainable harvest, supplying vessels with LED lights that help to further reduce bycatch. Thanks to their work and our commercial fishing communities, our local pink shrimp is wild, sustainable, and delicious! 

Serves 2 as an appetizer 

Spring Roll Fillings (highly customizable!):

  • ½ red bell pepper, thinly sliced 
  • ¼ purple cabbage, thinly sliced 
  • 1 cup cilantro
  • 3 green onions, thinly sliced
  • ¾ pound pink shrimp 
  • 1 clove garlic, minced
  • Sesame oil 
  • Olive oil 
  • Rice wrapping papers 

Step 1: Thaw the shrimp, if using frozen, by placing in a bowl under slowly running cold water. Let the shrimp drain in a colander while you prepare the vegetables. 

Step 2: Once the shrimp are drained, heat a small drizzle of both sesame oil and olive oil in a sauté pan, just enough to coat the bottom. Add the garlic and shrimp and let cook. If they release liquid, cook it off until the pan is dry again, and add another drizzle of sesame oil. Cook until they take on a bit of color. 

Step 3: Set up your spring roll-making station. Gather all ingredients and fill a container large enough to fit your rice papers with lukewarm water.  

Step 4: Assemble the spring rolls. Soak a wrapping paper in water until very malleable. Remove, letting the excess water drip off, and place on a nonstick surface. Place fillings on the wrapper. Fold the top and bottom edges over, then wrap the sides up. Keep finished spring rolls on a damp paper towel. 

Ginger-Soy Sauce: 

  • ¼ cup soy sauce 
  • 3 tablespoons seasoned rice wine vinegar 
  • 1 teaspoon brown sugar
  • 1 tablespoon ginger, minced 
  • 1 clove garlic, minced
  • 1 lime, juice and zest 
  • Red pepper flakes (optional) 

Mix soy sauce, rice wine vinegar, and brown sugar together, until the sugar is dissolved. Add the remaining ingredients.