How To Make Shrimp Spring Rolls
Filled with delicately fresh flavors, these shrimp spring rolls are filled with lettuce, carrots, cucumber & mint. They’re best served with a peanut sauce.
- 10rice paper roll sheets
- 1lbmedium shrimps,shelled and deveined
- 1headromaine lettuce,leaves removed and cleaned
- 1cupfresh mint leaves
Bring a pot of water to boil and add a teaspoon of salt to it, along with shrimp. Boil for 2 to 3 minutes and drain the shrimp. Once cool, slice each shrimp in half lengthwise. Set aside.
Fill a shallow round dish with water. Take a rice paper sheet and submerge it completely in the water for 10 seconds. Then remove and place it flat on a chopping board or kitchen towel.
Working quickly, place one lettuce leaf towards the bottom of the rice paper. Place a few julienned of cucumber, carrots and a few mint leaves on the lettuce.
Now wrap the bottom edge of the rice paper over the filling, and then place both sides over it (like a burrito). Roll it up once more and then place three pieces of sliced shrimp in the middle side by side.
Continue rolling the rice paper over the shrimp till its tightly rolled.
Repeat till all the rice paper and filling is used up. Serve fresh with a dipping sauce on the side.
- Calories: 551.08kcal
- Fat: 8.01g
- Saturated Fat: 1.29g
- Trans Fat: 0.02g
- Monounsaturated Fat: 1.85g
- Polyunsaturated Fat: 3.17g
- Carbohydrates: 87.06g
- Fiber: 9.10g
- Sugar: 6.26g
- Protein: 32.67g
- Cholesterol: 142.88mg
- Sodium: 1457.96mg
- Calcium: 307.85mg
- Potassium: 908.84mg
- Iron: 9.30mg
- Vitamin A: 1045.83µg
- Vitamin C: 11.82mg
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