Kohlrabi, Apple and Shrimp Spring Rolls

Developed by Lara Felton

Servings: 2
Serving size: 3 rolls and 2½ tablespoons sauce (300 grams)
Prep time: 30 minutes
Cooking time: 15 minutes


  • [20 grams] 2 tablespoons cashews, chopped
  • [35 grams] 3 tablespoons (45 milliliters) extra-virgin olive oil
  • [2 grams] 1 teaspoon red pepper flakes
  • [10 grams] 4 garlic cloves, minced
  • [200 grams] 24 fresh medium shrimp, peeled and deveined
  • [<1 gram] 1/16 teaspoon salt
  • [<1 gram] 1/16 teaspoon ground pepper
  • [40 grams] Juice of ½ lemon (40 milliliters)
  • [280 grams] 2 medium kohlrabi, cut into matchsticks (about one cup)
  • [190 grams] 1 medium apple, cut into matchsticks (about ¾ cup)
  • [75 grams] 6 collard green leaves
  • [65 grams] 6 spring roll rice paper wrappers
  • [70 grams] 1 medium carrot, grated (about ½ cup)
  • [40 grams] Juice of 1 lime (40 milliliters)
  • [4 grams] 1 teaspoon (5 milliliters) agave nectar
  • [4 grams] 1 teaspoon (5 milliliters) soy sauce
  • [<1 gram] ½ teaspoon (3 milliliters) Sriracha sauce


  1. Toast cashews in a skillet over medium-low heat for 3 minutes, stirring occasionally until fragrant. Remove from pan and place in a small bowl. In the same skillet over low heat, add olive oil and red pepper flakes and sauté for 30 seconds or until pepper flakes are fragrant. Add garlic and sauté for 15 seconds or until fragrant. Add shrimp and stir to combine with the olive oil mixture. Cook 8 to 10 minutes, stirring frequently, until shrimp are no longer translucent but pink and white throughout when cut. When shrimp are cooked, add salt and pepper, toss to coat and remove pan from heat. Allow shrimp to cool for 1 minute before transferring to a plate. Transfer remaining oil, garlic and red pepper flakes from the pan into the bowl with the toasted cashew pieces.
  2. In a small bowl, pour lemon juice over kohlrabi and apple and toss to coat to prevent browning. Wash collard green leaves under cool water and pat dry. Remove the woody stems. Slice leaves width-wise into thin ribbons, about ¼ inch wide. Fill a large bowl with about 2 inches of water. Place a spring roll wrapper in the water and make sure it is fully submerged. Leave the wrapper in the water bath until it is soft and pliable, about 1 minute. Remove the wrapper and gently squeeze it to remove excess water. Gently lay the wrapper flat on a large cutting board or countertop. Place collard ribbons from 1 collard leaf in a thin line down the length of the wrapper about 1½ inches from a side edge of the wrapper. Next add a layer of grated carrot on top of the collards. Then add a layer of kohlrabi, followed by a layer of apple slices. Place 4 cooked shrimp in a row on top. To wrap the spring roll, fold the top and bottom edges of the wrapper over the filling. Then wrap one side edge of the wrapper over the top and bottom edges and continue to roll the wrapper closed, carefully keeping the filling tucked inside. Repeat these steps for all six spring rolls.
  3. To make dipping sauce, add lime juice, agave nectar, soy sauce and Sriracha sauce to the bowl of cashew-garlic oil mixture. Whisk to combine. Serve spring rolls with a small bowl of dipping sauce.

Nutrition Per Serving


Note: Nutrition information for potassium and phosphorus in rice paper wrappers not available.

Originally published at foodandnutrition.org