Description
Delightful shrimp spring rolls packed with fresh vegetables, succulent shrimp, and aromatic herbs, perfect for easy entertaining or a light meal.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 8 rice paper wrappers
- 1 cup lettuce, shredded
- 1 carrot, julienned
- 1 cucumber, julienned
- 1/2 cup fresh herbs (mint, cilantro, basil)
- 1 avocado, sliced
- Dipping sauce (hoisin or peanut sauce)
Instructions
- Start by cooking the shrimp. In a pot of boiling water, place your shrimp for 2-3 minutes until they turn a vibrant pink. Quickly drain and set aside to cool.
- Prepare your rice paper wrappers. Soak one wrapper in warm water for about 30 seconds until it softens, observing it carefully so it doesn’t become overly mushy.
- Lay the softened wrapper on a clean surface. In the center, start layering with a few pieces of shrimp, followed by a small handful of shredded lettuce, julienned carrots, and cucumbers.
- Add a generous sprinkle of fresh herbs and a slice of avocado on top of the pile.
- Fold the sides of the wrapper over the filling, and then start rolling tightly from the bottom to the top. Make sure the filling is snugly packed but not so tight that the wrapper tears.
- Repeat this process with your remaining ingredients, and arrange the spring rolls on a beautiful platter.
- Serve with your chosen dipping sauce alongside for an added flavor dimension.
Notes
Make-ahead tips: You can prep all your fillings up to a day ahead. Store vegetables in airtight containers and keep the shrimp covered.
Nutrition
- Serving Size: 1 spring roll
- Calories: 120
- Sugar: 3g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg