Description
Delicious and vibrant shrimp spring rolls wrapped in rice paper with fresh vegetables and herbs, served with a flavorful dipping sauce.
Ingredients
Scale
- 8 oz shrimp, peeled and deveined
- 8 rice paper wrappers
- 1 cup lettuce, shredded
- 1 cup carrots, julienned
- 1 cup cucumber, julienned
- 1/2 cup fresh herbs (mint, cilantro, or basil)
- 1/4 cup dipping sauce (peanut sauce or hoisin)
Instructions
- Cook the shrimp: Bring a large pot of water to a rolling boil. Add the peeled and deveined shrimp, cooking them for 2 to 3 minutes until they turn pink and opaque. Drain and let them cool before slicing them in half for easier assembly.
- Prepare your soaking station: Fill a shallow dish with warm water, ensuring it’s wide enough to dip the rice paper wrappers comfortably.
- Soak the rice paper: Take one rice paper wrapper and dip it gently into the warm water for about 10 seconds or until it softens. Avoid over-soaking, as it can tear easily.
- Fill the wrapper: Lay the softened wrapper flat on your cutting board or a damp towel. In the center, layer shrimp, lettuce, carrots, cucumber, and your choice of herbs.
- Roll it up: Fold the sides of the wrapper over the filling first, then roll from the bottom up, tucking gently but firmly. Make sure your roll is snug, yet not too tight.
- Repeat: Continue with the remaining wrappers and filling, placing completed rolls under a damp cloth to keep them from drying out.
- Serve: Arrange the rolls on a beautiful platter alongside your dipping sauces, inviting everyone to dig in.
Notes
Keep your work area damp to prevent the rice paper from drying out. Customize with different proteins or vegetables as desired.
Nutrition
- Serving Size: 2 rolls
- Calories: 90
- Sugar: 2g
- Sodium: 150mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 50mg