
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.
Serves:
Ingredients
- 10rice paper roll sheets
- 1lbmedium shrimps,shelled and deveined
- 1tspsalt
- 1headromaine lettuce,leaves removed and cleaned
- 1cupcarrots,julienned
- 1cupcucumber,julienned
- 1cupfresh mint leaves
Instructions
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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.
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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.
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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.
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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.
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Continue rolling the rice paper over the shrimp till its tightly rolled.
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Repeat till all the rice paper and filling is used up. Serve fresh with a dipping sauce on the side.
Nutrition
- Calories:Â 551.08kcal
- Fat:Â 8.01g
- Saturated Fat:Â 1.29g
- Trans Fat:Â 0.02g
- Monounsaturated Fat:Â 1.85g
- Polyunsaturated Fat:Â 3.17g
- Carbohydrates:Â 87.06g
- Fiber:Â 9.10g
- Sugar:Â 6.26g
- Protein:Â 32.67g
- Cholesterol:Â 142.88mg
- Sodium:Â 1457.96mg
- Calcium:Â 307.85mg
- Potassium:Â 908.84mg
- Iron:Â 9.30mg
- Vitamin A: 1045.83µg
- Vitamin C:Â 11.82mg
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