Shrimp Spring Rolls
Fresh and tasty - these shrimp rolls are really easy to put together and taste fantastic with a peanut dipping sauce.
Servings: 4 servings
Ingredients
- 10 rice paper roll sheets
- 1 pound shelled and deveined medium shrimp
- 1 teaspoon salt
- 10 leaves washed and dried romaine
- 1 cup julienned cucumber
- 1 cup julienned carrots
- 1 cup fresh mint leaves
Instructions
- Bring a pot of water to a boil and add 1 teaspoon of salt to it, along with the cleaned shrimp. Boil for 2-3 minutes, then drain the shrimp. Once cooled, 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 it and place it flat on a clean cutting board or kitchen towel.
- Working quickly while the rice paper is still wet, place one lettuce leaf toward the bottom of the rice paper. Place a few sliced cucumber and carrots and a few mint leaves on the lettuce.
- Wrap the bottom edge of the rice paper over the filling (refer to the pictures above), 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 until the whole roll has been tightly rolled up.
- Repeat steps 2-4 with the remaining rice paper until the rice paper and filling have been used up. Serve immediately with your chosen dipping sauce on the side.
Video
Nutrition
Calories: 271kcal | Carbohydrates: 35g | Protein: 29g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 187mg | Sodium: 1020mg | Potassium: 723mg | Fiber: 4g | Sugar: 3g | Vitamin A: 11951IU | Vitamin C: 9mg | Calcium: 161mg | Iron: 4mg
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