vegetable & shrimp spring rolls
(2 ratings)
These healthy spring rolls happen are served with 2 sauces for dipping - a garlic soy with a 'kick',and a peanut dipping sauce. Both are tasty. These would make a great light lunch at the office.
(2 ratings)
yield
8 -10 rolls
prep time
45 Min
cook time
10 Min
Ingredients For vegetable & shrimp spring rolls
-
1 1/2 lbcooked shrimp, rinsed, tail removed, sliced in half
-
3 ozrice noodles
-
3/4 ccarrot, shredded
-
1/2 cscallions, finely sliced
-
1 ccucumber, finely sliced
-
1/2 ccilantro, fresh, chopped
-
3/4 cbibb lettuce leaves, shredded
-
12rice paper rounds
- GARLIC SOY SAUCE
-
2 clovegarlic, minced
-
1thai chili, minced
-
2 Tbsplime juice
-
1 Tbspsugar
-
1 tsprice vinegar
-
1/4 csoy sauce
-
water, as needed
- PEANUT SAUCE
-
1 Tbsplemon juice
-
2 Tbspginger, minced
-
1 cwater
-
1/2 choisin sauce
-
3 Tbsppeanut butter, creamy
-
1 1/2 Tbspsugar
How To Make vegetable & shrimp spring rolls
-
1For Garlic sauce: In a small bowl, mix all ingredients together well, making sure sugar dissolves. Set aside. For Peanut sauce: In a small sauce pan, whisk together all ingredients and heat on low until sauce thickens. Set aside.
-
2Fill a small shallow cake pan with warm water. Working with 4 sheets of rice paper at a time, immerse them in water and let stand until very pliable, about 45 seconds.
-
3Carefully arrange soaked sheets in a single layer on paper towels to drain.
-
4Working with 1 soaked sheet at a time and keeping remaining sheets covered with dampened paper towels, put sheet on a clean dry work surface and arrange a pinch of cilantro leaves in a horizontal line across bottom, leaving a 1-inch border on bottom edge and on each side. Top with shrimp pieces, carrot, cucumber, scallions, noodles and lettuce.
-
5Gently roll up filling tightly in sheet, folding in the sides of sheet to completely enclose filling (like a burrito), and continue rolling.
-
6Transfer assembled rolls to a tray and cover with dampened paper towels. Tightly cover tray with plastic wrap (keeping dampened paper towels directly on spring rolls) and refrigerate until ready to serve.
-
7Make remaining spring rolls in same manner until all sheets are filled.
-
8Just before serving, using a serrated knife, cut spring rolls in half diagonally. Arrange spring rolls on a platter and serve with dipping sauces.
-
9NOTE: Rice paper may become sticky. Just use a little water or oil to help. You will lose a few sheets while perfecting the process. Once you get the hange of it, it goes smoothly. But it will take a couple tries, so don't get inpatient.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT