Best 9 Inside Out Spring Roll Shrimp Pasta Toss Recipes

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Inside out spring roll shrimp pasta toss is a delicious and easy-to-make dish that is perfect for a quick and tasty meal. This unique recipe combines the flavors of classic spring rolls with the convenience of pasta, making it a great option for busy weeknights or lazy weekends. The combination of crispy spring roll wrappers, succulent shrimp, and flavorful vegetables tossed with tender pasta creates a delightful dish that is sure to please everyone at the table. So, if you're looking for a quick and easy meal that is packed with flavor, give this inside out spring roll shrimp pasta toss recipe a try!

Here are our top 9 tried and tested recipes!

SHRIMP SPRING ROLLS



Shrimp Spring Rolls image

Provided by Jeff Mauro, host of Sandwich King

Categories     appetizer

Time 1h

Yield 8 spring rolls

Number Of Ingredients 21

16 shrimp (16 to 20 count), peeled and deveined, tails removed
3 cups dry white wine
2 bay leaves
Juice from 1 lime
1 tablespoon kosher salt
2 ounces thin rice vermicelli
1 cup shredded carrots
1/2 English cucumber, peeled and julienned
1/2 red bell pepper, thin julienne
2 tablespoons rice wine vinegar
2 teaspoons soy sauce
8 large rice paper wrappers (8 1/2-inch rounds)
1 jalapeno, cut into 1/8-inch slices
8 fresh Thai basil leaves, chiffonade
Peanut Dipping Sauce, for serving, recipe follows
1 tablespoon peanut oil
2 cloves garlic, minced
1/2 cup peanut butter
1/4 cup hoisin sauce
1 to 2 teaspoons sambal olek
Chopped roasted peanuts, for garnish

Steps:

  • Score the shrimp on the underside in three equally spaced horizontal cuts. Press firmly on the shrimp to straighten.
  • In a soup pot, combine 4 cups water, the wine, bay leaf, lime juice and salt and bring to a simmer. Turn off the heat, add in the shrimp and cover until the shrimp are pink, about 4 minutes. Scoop out the shrimp and shock in ice water to stop the cooking. Then drain and dry. Reserve the poaching liquid, keeping it hot but not simmering.
  • Add the vermicelli to the hot poaching liquid (no need to simmer or boil the water because that may over cook the noodles). Cook until just al dente, about 8 minutes. Drain.
  • Toss the carrots, cucumbers and red bell peppers with the rice wine vinegar and soy sauce.
  • Dip each rice paper wrapper in warm water, one at a time, for a second (no longer or they will get too soft). The wrapper should still feel somewhat hard when you first start working with it. By the time you finish getting all of your fillings in, the wrapper will have continued to soften. Layer the first one with 2 shrimp, a basil leaf, jalapeno slice, some vermicelli and vegetables. Gently wrap like a tiny burrito and cut on the sharp bias. Serve with Peanut Dipping Sauce.
  • Add the peanut oil to a small saute pan over medium heat and add the garlic. Cook for 1 minute, and then turn off the heat. Then add the peanut butter, hoisin, sambel olek and 3 tablespoons water and mix together. You may need to add a little extra water if the mixture is too thick. Garnish with the chopped peanuts.

Nutrition Facts : Calories 222 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 18 milligrams, Sodium 554 milligrams, Carbohydrate 23 grams, Fiber 2 grams, Protein 7 grams, Sugar 5 grams

FRIED SHRIMP SPRING ROLLS



Fried Shrimp Spring Rolls image

Try these Asian-inspired shrimp spring rolls for lunch, or slice them in bite-sized pieces for a tasty, crunchy appetizer. It's best to resist using a food processor, because it will make the vegetables too watery.

Provided by Bibi

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h15m

Yield 20

Number Of Ingredients 21

4 ounces bean thread noodles
1 ounce dried shiitake mushrooms
1 cup finely chopped onion
¾ cup finely chopped jicama
3 green onions, thinly sliced
1 pound uncooked medium shrimp, peeled and deveined
1 egg, lightly beaten
1 ½ tablespoons fish sauce
1 teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
½ teaspoon garlic powder
10 (8 inch) spring roll wrappers
2 cups peanut oil for frying
1 cup hot water
½ cup white sugar
½ cup fish sauce
¼ cup fresh lime juice
1 teaspoon sambal oelek (ground fresh chile paste), or more to taste
20 leaves butter lettuce
4 sprigs fresh mint
4 sprigs cilantro

Steps:

  • Soak bean thread noodles and shiitake mushrooms in warm water for 10 to 15 minutes until soft. Drain. Cut noodles into 1-inch pieces. Mince shiitake mushrooms.
  • Combine noodles, mushrooms, onion, jicama, and green onions in a large bowl.
  • Halve each shrimp lengthwise and cut each half into three 1-inch pieces. Lightly flatten each piece and add to the vegetables. Add egg, fish sauce, salt, pepper, and garlic powder. Use a large wooden spoon or your hands to mix together.
  • Cut each spring roll wrapper diagonally into 2 triangles. Separate the wrappers and cover them with plastic wrap to keep from drying out.
  • Place a small bowl of water near the work surface. Working quickly, lay a triangle-shaped spring roll wrapper on a work surface, with the longest side of the triangle closest to you. Place about 2 tablespoons of shrimp mixture in the middle of the triangle, about 1/2 inch from the bottom edge. Bring the left and right points of the triangle over the shrimp mixture, overlapping the points. Begin rolling the wrapper toward the remaining triangle point, tucking the wrapper around the shrimp mixture as you roll.
  • Dip the fingers of your working hand in the water and moisten the edges of the final point, then complete the roll. Set aside on a sheet of waxed paper, and continue forming the remaining spring rolls until you have completed about 15.
  • Pour enough oil in an 11-inch skillet to be 1/2-inch deep and heat over medium-high until shimmering. While the oil is heating, complete the remaining spring rolls.
  • Place 7 or 8 spring rolls into the hot oil and fry for 3 to 4 minutes per side. Space spring rolls about 1/2 inch apart to avoid overcrowding the skillet. Remove to a cooling rack placed over paper towels. Continue frying in batches until all the spring rolls are done.
  • To make the dipping sauce, combine hot water and sugar and stir until sugar has dissolved. Add fish sauce, lime juice, and sambal oelek and stir to combine. Pour dipping sauce into individual serving bowls.
  • Place each spring roll on a lettuce leaf. Add mint and cilantro leaves. Wrap up, creating a bundle. Serve with dipping sauce.

Nutrition Facts : Calories 270.1 calories, Carbohydrate 12 g, Cholesterol 43.3 mg, Fat 22.6 g, Fiber 0.9 g, Protein 5.7 g, SaturatedFat 3 g, Sodium 723 mg, Sugar 5.9 g

SHRIMP TORTELLINI PASTA TOSS



Shrimp Tortellini Pasta Toss image

No matter how you toss 'em up, shrimp and thyme play nicely with any spring-fresh vegetable. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 package (9 ounces) refrigerated cheese tortellini
1 cup frozen peas
3 tablespoons olive oil, divided
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper

Steps:

  • Cook tortellini according to package directions, adding peas during the last 5 minutes of cooking., Meanwhile, in a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add shrimp; cook and stir 2 minutes. Add garlic; cook 1-2 minutes longer or until shrimp turn pink., Drain tortellini mixture; add to skillet. Stir in salt, thyme, pepper and remaining oil; toss to coat.

Nutrition Facts : Calories 413 calories, Fat 17g fat (4g saturated fat), Cholesterol 165mg cholesterol, Sodium 559mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

SPRING ROLLS WITH SHRIMP, RED RICE AND HERBS



Spring Rolls With Shrimp, Red Rice and Herbs image

On the surface this looks like a classic spring roll, with the shrimp beautifully displayed against the thin rice flour wrapper. Inside, though, red jasmine rice replaces the traditional rice noodles, and the vegetables are seasoned. You can find red jasmine rice at Whole Foods, distributed by Alter Eco. Bhutanese rice or brown rice may be substituted if you can't find it

Provided by Martha Rose Shulman

Categories     appetizer, side dish

Time 15m

Yield 8 spring rolls

Number Of Ingredients 13

1 3/4 cups cooked red jasmine rice
1/4 cup rice vinegar
2 teaspoons soy sauce
2 large carrots, peeled and grated
1 small red bell pepper, seeded and cut in thin julienne
2 teaspoons black sesame seeds or toasted regular sesame seeds
1/2 cup coarsely chopped cilantro, plus additional sprigs
1/3 cup mint leaves, coarsely chopped, plus additional leaves
1/4 cup Thai basil, coarsely chopped, plus additional leaves
Salt to taste
8 to 10 inner romaine lettuce leaves, cut in chiffonade (crosswise strips)
12 large fully cooked shrimp, cut in half lengthwise
8 8 1/2-inch rice flour spring roll wrappers

Steps:

  • Toss the rice with 1 tablespoon of the rice vinegar and the soy sauce
  • Place the shredded carrots, peppers, sesame seeds and chopped herbs in a large bowl and toss with 2 tablespoons of the rice vinegar and salt to taste. Place the lettuce in another bowl and toss with the remaining vinegar and salt to taste.
  • Fill a bowl with warm water and place a spring roll wrapper in it just until it is pliable, about 30 seconds. Remove from the water and drain briefly on a kitchen towel. Place the wrapper on your work surface in front of you and arrange several whole mint, cilantro and basil leaves, vein side up, on the wrapper. Arrange 3 shrimp halves, cut side up, down the middle of the wrapper, leaving a 2-inch margin on the sides. Top with a handful of the carrot mixture, then with a handful of lettuce. Place a handful of rice over the lettuce. Fold the sides in, then roll up the spring rolls tightly, squeezing the filling to get a tight roll. Refrigerate until ready to serve. Serve with a dipping sauce of your choice.

Nutrition Facts : @context http, Calories 280, UnsaturatedFat 1 gram, Carbohydrate 59 grams, Fat 1 gram, Fiber 3 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 329 milligrams, Sugar 2 grams, TransFat 0 grams

PASTA SHRIMP TOSS



Pasta Shrimp Toss image

A versatile and quick gourmet dish - tastes equally good with chicken or scallops. I got this from the Land O' Lakes web site. (It always reminds me of eating out in Boston's North End.)

Provided by MA in Florida

Categories     European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

8 ounces linguine or 8 ounces spaghetti
6 tablespoons butter
1/2 cup chopped onions or 1/2 cup shallot
12 ounces medium shrimp, peeled and deveined (raw)
1 cup green pepper, coarsely chopped
1 teaspoon garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper, coarsely ground
1/4 cup heavy cream or 1/4 cup half-and-half
1 tablespoon all-purpose flour
2 cups roma tomatoes, cut in 1/2-inch cubes (5-6)
1 tablespoon fresh basil leaf, chopped
1/2 cup parmesan cheese, freshly shredded

Steps:

  • Cook linguini or spaghetti according to package directions, drain and set aside.
  • Meanwhile, Melt butter in 10" skillet until sizzling.
  • Add onion, shrimp, bell pepper,garlic, salt and pepper.
  • Cook over medium heat, stirring occasionally, until shrimp turn pink (6 to 7 min.).
  • Stir cream and flour together in small bowl until smooth.
  • Stir into shrimp mixture.
  • Continue cooking until mixture comes to a boil (about 1 minute).
  • Stir in tomatoes and basil.
  • Place hot cooked pasta in large pasta bowl or onto serving platter and top with shrimp mixture.
  • Sprinkle with parmesan cheese.

Nutrition Facts : Calories 400.4, Fat 19.3, SaturatedFat 11.4, Cholesterol 138.3, Sodium 497.5, Carbohydrate 35.5, Fiber 2.6, Sugar 3.5, Protein 21.1

INSIDE-OUT SPRING ROLL SHRIMP & PASTA TOSS



Inside-Out Spring Roll Shrimp & Pasta Toss image

Enjoy all the deliciousness of a shrimp and pasta spring roll-without the hassle of rolling. All the good stuff is tossed on a bed of chopped napa cabbage.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 6 servings, 1-1/2 cups each

Number Of Ingredients 9

1/2 cup KRAFT Asian Toasted Sesame Dressing, divided
1 lb. uncooked deveined peeled medium shrimp
2 Tbsp. lime juice
1 pkg. (3 oz.) ramen noodle soup mix (any flavor)
4 cups chopped napa cabbage
1/2 cup matchlike carrot sticks
1/2 cup thin red pepper strips
1/4 cup chopped PLANTERS Dry Roasted Peanuts
2 Tbsp. chopped fresh cilantro

Steps:

  • Pour 1/4 cup dressing over shrimp in shallow dish; stir to evenly coat shrimp. Refrigerate 30 min. to marinate.
  • Meanwhile, mix remaining dressing and lime juice until blended. Remove and discard seasoning mix from soup mix. Cook noodles as directed on package; drain.
  • Drain shrimp; discard marinade. Add shrimp to large nonstick skillet; cook and stir on medium-high heat 5 min. or until shrimp turn pink.
  • Cover platter with cabbage; top with noodles, shrimp, carrots, peppers, nuts and cilantro. Drizzle with dressing mixture.

Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 125 mg, Sodium 840 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 5 g, Protein 18 g

SHRIMP & TOMATO LINGUINE TOSS



Shrimp & Tomato Linguine Toss image

Looking for lighter fare tonight? Pair this fast and flavorful pasta toss with salad and garlic bread for a stress-free supper. -Louise Gilbert, Quesnel, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 3 servings.

Number Of Ingredients 9

6 ounces uncooked linguine
1/3 pound uncooked medium shrimp, peeled and deveined
3 garlic cloves, minced
1 tablespoon olive oil
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
Dash pepper
1/2 cup crumbled feta cheese
Additional minced fresh basil, optional

Steps:

  • Cook linguine according to package directions. , Meanwhile, in a large skillet, cook shrimp and garlic in oil over medium heat until shrimp turn pink. Add the tomatoes, basil and pepper. Bring to a boil; cook and stir for 1-2 minutes or until heated through., Drain linguine; toss with tomato mixture. Sprinkle with feta and additional basil if desired.

Nutrition Facts : Calories 376 calories, Fat 10g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 611mg sodium, Carbohydrate 51g carbohydrate (5g sugars, Fiber 4g fiber), Protein 20g protein.

FRESH SHRIMP SPRING ROLLS



Fresh Shrimp Spring Rolls image

Savory fresh shrimp spring rolls with tangy dipping sauce.

Provided by Anil Goklaney

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h10m

Yield 2

Number Of Ingredients 15

2 ounces uncooked bean threads (cellophane noodles)
2 tablespoons oil, or more as needed
8 ounces tofu, drained and sliced into strips
8 rice paper sheets
1 bunch fresh basil
⅓ cup fresh cilantro
1 cup bean sprouts
1 cucumber, peeled and julienned
1 medium carrot, peeled and julienned
1 cup shredded lettuce
½ cup chopped onion
16 cooked small peeled and deveined shrimp
2 ounces sweet chili sauce
1 tablespoon soy sauce
1 tablespoon lemon juice

Steps:

  • Cover noodles with boiling water for 20 minutes. Drain and set aside.
  • Heat oil in a skillet over medium-high heat. Add tofu strips; pan-fry until golden, 5 to 7 minutes per side. Remove from heat and let cool, about 10 minutes.
  • Fill a large bowl with hot water. Dip one sheet of rice paper in the water for 20 seconds, then lay flat. Place 2 basil leaves, 2 cilantro leaves, 3 to 4 bean sprouts, a small handful of cucumber, carrot, lettuce, and onion, 2 shrimp, and 1 strip of tofu in rows across the middle of the rice paper. Fold the wrapper at both ends and roll tightly. Repeat with remaining ingredients.
  • Combine chili sauce, soy sauce, and lemon juice in a small bowl for dipping sauce. Serve with spring rolls.

Nutrition Facts : Calories 471.5 calories, Carbohydrate 55.4 g, Cholesterol 78 mg, Fat 20.3 g, Fiber 5.3 g, Protein 22.3 g, SaturatedFat 3.2 g, Sodium 905.2 mg, Sugar 17.8 g

FRESH SPRING ROLLS WITH SHRIMP FOR TWO



Fresh Spring Rolls With Shrimp for Two image

Instead of being fried, like Chinese egg rolls, these appetizers are served fresh, letting the textures and flavors of the vegetable and shrimp filling shine through. Serve with the easy dipping sauce. Points 3.

Provided by Dancer

Categories     Vegetable

Time 33m

Yield 2 serving(s)

Number Of Ingredients 17

2 cups water
8 large shrimp, peeled and deveined (prawns)
1 ounce cellophane noodle
1 cup boiling water
1/2 cup shredded carrot
1/4 cup peeled seeded and julienne cucumber
1/2 cup thinly sliced napa cabbage
1/2 cup bean sprouts
2 tablespoons chopped fresh cilantro or 2 tablespoons fresh coriander
4 rice paper, rounds 8 inches in diameter
4 large fresh basil leaves, halved lengthwise
2 tablespoons hoisin sauce
fresh lime juice
1 1/2 teaspoons fish sauce
1 1/2 teaspoons unsalted natural-style peanut butter
1/4 teaspoon red pepper flakes
1 pinch brown sugar

Steps:

  • In a saucepan, bring the 2 cups water to a boil.
  • Add the shrimp and immediately remove the saucepan from the heat.
  • Cover and poach until pink and opaque throughout, about 3 minutes.
  • With a slotted spoon, transfer the shrimp to a bowl of ice water and let cool for 3 minutes.
  • Drain and cut each shrimp in half lengthwise.
  • Refrigerate until ready to use.
  • In a heatproof bowl, combine the noodles and boiling water and soak for 10 minutes.
  • Drain and return the noodles to the bowl.
  • Add the carrot, cucumber, cabbage, bean spouts and cilantro.
  • Toss gently to mix.
  • Place a double thickness of paper towels on a work surface.
  • Fill a large, shallow baking dish with water.
  • Place 1 rice-paper round in the water and soak until pliable, about 30 seconds.
  • Carefully transfer the wrapper to the paper towels and turn once to blot dry.
  • Arrange 1/2 cup of the noodle mixture on the bottom half of the wrapper.
  • Fold the bottom edge toward the center and roll up the wrapper halfway, making sure to wrap tightly around the filling.
  • Tuck 2 basil leaf halves along the inside crease of the half-rolled wrapper.
  • Arrange 4 pieces of the shrimp, cut sides up, along the crease.
  • Fold the right and left edges of the wrapper over the filling and finish rolling up.
  • Repeat with the remaining wrappers, filling, basil and shrimp.
  • Transfer the rolls to a plate and cover with dampened paper towels.
  • To make the sauce, combine the hoisin sauce, green onion, lime juice, fish sauce, peanut butter, red pepper flakes and brown sugar in a small bowl.
  • Stir until well blended.
  • To serve, cut the rolls in half on the diagonal and place on small individual plates.
  • Pool the sauce alongside each roll.

Nutrition Facts : Calories 141.9, Fat 1.2, SaturatedFat 0.2, Cholesterol 43, Sodium 678.5, Carbohydrate 25.3, Fiber 2.2, Sugar 7.5, Protein 7.9

Tips:

  • Prep the Ingredients: Before you start cooking, make sure all your ingredients are prepped and measured. This will help the cooking process go smoothly and quickly.
  • Use Fresh Shrimp: Fresh shrimp will give your pasta toss the best flavor. If you can't find fresh shrimp, frozen shrimp that has been thawed will also work.
  • Cook the Shrimp Properly: Shrimp cooks quickly, so be careful not to overcook it. Overcooked shrimp will be tough and rubbery.
  • Use a High-Quality Pasta: The type of pasta you use will make a big difference in the final dish. Choose a high-quality pasta that is made with durum wheat.
  • Cook the Pasta Al Dente: Pasta should be cooked al dente, which means it should be tender but still have a slight bite to it.
  • Use a flavorful Sauce: The sauce is what will bring all the flavors of the dish together. Use a sauce that is flavorful and complements the shrimp and pasta.
  • Garnish with Fresh Herbs: Fresh herbs like basil, parsley, or cilantro can add a pop of color and flavor to the dish.

Conclusion:

This Inside-Out Spring Roll Shrimp Pasta Toss is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of shrimp, pasta, and vegetables in a flavorful sauce is sure to please everyone at the table. With a few simple tips, you can make this dish even better. So, next time you're looking for a quick and easy meal, give this Inside-Out Spring Roll Shrimp Pasta Toss a try. You won't be disappointed!

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