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! 

Preparation

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.