Shrimp Spring Rolls
Shrimp spring rolls are a refreshing and flavorful dish featuring tender shrimp and fresh vegetables wrapped in delicate rice paper, perfect for a light meal or appetizer.
Ingredients
For the spring rolls
- 8 pieces rice paper wrappers
- 1 pound shrimp, peeled and deveined
- 1 cup lettuce, shredded
- 1 cup carrots, julienned
- 1 cup cucumber, julienned
- ½ cup fresh mint leaves
- ½ cup fresh cilantro leaves
- 1 piece avocado, sliced
- 1 tablespoon sesame oil
- to taste salt
- to taste pepper
Instructions
Cooking Shrimp
- Bring a pot of water to a boil. Add the shrimp and cook until they turn pink, about 2-3 minutes. Drain the shrimp and let them cool.
Preparing the Rice Paper
- Fill a large shallow dish with warm water and immerse one rice paper wrapper for 15-30 seconds or until soft and pliable.
- Carefully remove the rice wrapper from the water and place it on a clean surface.
Assembling the Rolls
- In the center of the wrapper, layer a small amount of lettuce, followed by carrots, cucumber, avocado, mint, and cilantro leaves. Place 2-3 shrimp on top of the vegetables.
- Drizzle with sesame oil and season with salt and pepper.
- Fold the bottom edge of the rice paper over the filling, then fold the two sides in tightly, and roll from the bottom up to create a secure spring roll.
- Repeat with remaining ingredients until all rolls are completed.
Serving
- Serve the shrimp spring rolls fresh with your favorite dipping sauce, such as peanut or hoisin sauce.
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Notes
For variations, consider adding diced fruits like mango, or using different vegetables based on seasonal availability. Store leftover rolls covered in the refrigerator for up to two days.