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
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
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Lillie Main
[email protected]I'm definitely going to try this recipe. Thanks for sharing!
Sahil khan tk
[email protected]I'm not a big fan of shrimp, but I'm sure these spring rolls would be just as good with chicken or tofu.
MD Shaib
[email protected]These spring rolls look amazing! I can't wait to try them.
Abbas Ahmadu
[email protected]Overall, I thought this recipe was pretty good. The spring rolls were tasty and the peanut sauce was delicious. I would definitely make them again.
MAX VEDIOS
[email protected]The spring rolls were really easy to make, but they didn't turn out as crispy as I would have liked.
Brown Lewis
[email protected]These spring rolls were a bit too bland for my taste. I think I'll add some more spices next time.
Mark Swayze
[email protected]These spring rolls are so fresh and healthy. I love that they're packed with veggies and shrimp. The peanut sauce is also really good.
Zain Sroya
[email protected]I love how customizable this recipe is. I added some chopped peanuts and bean sprouts to the filling, and it was delicious. The spring rolls were also really easy to make.
Donald Rick
[email protected]Delicious and easy to make! I used store-bought spring roll wrappers and the recipe turned out great. The peanut sauce was the perfect dipping sauce.
Tochi Nail
[email protected]These spring rolls were a hit at my party! The flavors were fresh and bright, and the shrimp was cooked perfectly. I will definitely be making these again.