Shrimp Spring Rolls

This week I made spring rolls for some friends and family. I love the crunch you get from the  veggies and the fresh herbs in these rolls make this so delicious! Serve with a peanut sauce, teriyaki, or a sweet chili sauce. This makes a great appetizer before the main course. I also love to just eat it as a bowl without the rice paper wrap and its so light and refreshing on a warm day.

Vegan Note: You can make these with tofu or just add extra veggies in place of the shrimp.

Yield: 10 rolls

Ingredients:

7 ounces rice noodles

10 rice paper rounds

2 carrots

1 cucumber

1/4 head of cabbage

30 shrimp fully cooked  frozen, medium size, peeled and deveined

fresh mint

fresh cilantro

sesame oil

Preparation: 

 

Cook the rice noodles per directions, run under cold water, drain and set aside.

Wash all produce, peel the carrot and cucumber, cut each into thirds, and then slice into thin strips. Remove the core and the outside layer of the cabbage and discard. Slice very thin. Wash the herbs and pat dry.

Take the shrimp and run under cold water in a colander for 5-10 minutes until thawed. Remove the tails and set aside.

Take a large pot or bowl and fill with warm tap water.  Take one rice paper round and soak in water 15 seconds, take out let excess water drip off and lay on a cutting board or plate. Take a small handful of the noodles, about 1/2 cup, and place in the middle. Layer on top just 2-3 pieces of the carrot and cucumber, and just a little cabbage.  Add 3 shrimp and the fresh herbs, just 2-4 pieces of each cilantro and mint. Depending on size and preference for how much you like to add, I like to chop up the herbs and add sprinkle them on top. Then last just drizzle a small amount of the sesame oil all along the top.

Taking the sides of the rice paper and fold them in towards the middle. Then fold up the bottom to cover all the filling and roll the rest up until you have a completed spring roll. Repeat this process until all rolls are make and enjoy!

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I have had trouble with delivering these because sometimes when you put them altogether in a container, the rolls can stick together. To avoid this I wrap each one individually with plastic wrap or use wax paper in between the layers and that helps.

Note: If you refrigerate this for more than an hour the rice paper tends to get hard and doesn’t stay soft, so don’t make them too far in advance.

Would you like to see more recipes like this one on the blog? What do you like to add into your spring rolls? Let me know in the comments below and happy cooking!

xoxo-  Julie

 

 

 

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