FRESH SHRIMP SPRING ROLLS
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
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
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M. M.G
[email protected]I've made these spring rolls several times and they're always a hit. They're so easy to make and they're always delicious.
Md Abul Fazal Zakir
[email protected]These spring rolls are a great appetizer or main course. They're also perfect for a party.
Charbel Abboud
[email protected]I love that these spring rolls are baked instead of fried. They're still crispy, but they're much healthier.
Adeel Hussain
[email protected]These spring rolls are so versatile. You can add any vegetables or protein that you like to the filling.
Luisa Lidz
[email protected]I made these spring rolls with gluten-free rice wrappers and they were still delicious. I also used a peanut-free dipping sauce for my peanut-allergic son.
Gershom Mupesa
[email protected]These spring rolls are a great way to use up leftover rice. I also like to add some chopped mango to the filling for a bit of sweetness.
Kyamuwendo Joshua
[email protected]I've never made spring rolls before, but these were surprisingly easy to make. I'm so glad I tried them.
Timothy Ngunjiri
[email protected]These spring rolls are a bit time-consuming to make, but they're definitely worth it. They're so delicious and they're sure to impress your guests.
Hai praba
[email protected]I love the combination of flavors in these spring rolls. The shrimp, vegetables, and dipping sauce are all perfect together.
Jakariya Khan
[email protected]These spring rolls are so refreshing and light. They're perfect for a summer meal.
ICONIUM STANLEY
[email protected]I made these spring rolls for my kids and they loved them. They're a great way to get kids to eat their vegetables.
Sandhya Kulung
[email protected]These spring rolls are a great way to use up leftover shrimp. I also like to add some chopped peanuts to the filling for a bit of crunch.
Dante Swarts
[email protected]I've made these spring rolls several times and they're always a hit. They're so easy to make and they're always delicious.
Habib Swalah
[email protected]I made these spring rolls with brown rice wrappers instead of white rice wrappers and they were still delicious. I also added some avocado to the filling and it was a great addition.
Mohammad SH Shakib
[email protected]These spring rolls were a bit too spicy for me, but my husband loved them. He said they were the best spring rolls he's ever had.
Dumbboi Stuff
[email protected]I'm not a huge fan of shrimp, but I really enjoyed these spring rolls. The vegetables and dipping sauce were so flavorful that I didn't even miss the shrimp.
Cory Everton
[email protected]I made these spring rolls for a party and they were a hit! Everyone loved them. They were easy to make and didn't take long at all.
Lucky Otonye
[email protected]These spring rolls were delicious! The shrimp was cooked perfectly and the vegetables were fresh and crisp. The dipping sauce was also very good. I will definitely be making these again.