Shrimp Spring Rolls
Whenever I see Spring Rolls on a menu I have to order them! So I decided to make my own. I filled these Shrimp Spring Rolls with shrimp, romaine lettuce, carrots, broccoli, rice noodles and cilantro. You can use any type of meat, veggies, fish, chicken, fruit………anything! I dipped mine into a store-bought spicy sauce. They were very good!
Boil the rice noodles according to the package directions. Drain and using kitchen scissors, cut noodles into small lengths, set aside.
In a pan over medium heat, bring water to a boil. Add shrimp and boil the shrimp for 1-1/2 to 2 minutes until pink and opaqe color. Drain and set aside.
Let cool then using a sharp knife slice each shrimp in half, set aside.
In a pan over medium heat, bring water to a slow boil. Add veggies and cook until almost soft but still with a bit of a crunch. Drain and let cool.
Wet a clean dish towel and squeeze out all the excess water. Lay it open on a flat surface
Add room temperature water to a pie plate or dish big enough to hold the spring roll skin. Place the spring roll skin in the water, completely covering it for 15 seconds.
Lay the wet skin on the damp dish towel. Place a piece of the lettuce, with the center vein removed, in the middle of the spring roll skin.
Add veggies and rice noodles on top of the lettuce.
Place sliced shrimp pieces on top. Add a few pieces of cilantro, optional. I did on some and the others I left it off.
Fold the bottom of the skin up and over all of the ingredients.
Fold both of the ends inwards sticking them on top of the ingredients.
Roll the spring roll upwards sticking the top part of the skin to the filling, completely sealing in the filling and completing the spring roll.
Shrimp Spring Roll
4 oz rice noodles
13 spring roll skins
10-16 oz raw shrimp, (thawed, peeled and deveined)
1 small bunch of Romaine lettuce, washed with center vein removed
Mixture of Julienne veggies like carrots, broccoli, bean sprouts etc
1 small bunch of fresh cilantro (or parsley)
dipping sauce (I used a spicy & sweet chili heat dipping sauce from the store)
In a medium pot over medium heat bring water to a boil. Boil the rice noodles according to the package directions. Drain and using kitchen scissors, cut the noodles into short pieces, set aside.
In a medium pot over medium heat bring water to a boil. Boil shrimp for 1-1/2 to 2 minutes (only) until pink and a white opaque color. Drain and set aside.
Once the shrimp cool, use a sharp knife and slice the shrimp in half lengthwise.
In a medium pan over medium heat boil the veggies until al dente (with a little crunch). Drain and set aside.
Wet a clean dish towel and wring out all of the water. Lay the open towel on a flat surface.
Fill a 9″ pie plate or similar size dish with water. Place one spring roll skin in the water for 15 seconds, making sure it is completely covered with water.
Remove the skin from the water. Lay the spring roll skin on the damp dish towel. Place a nice size piece of lettuce in the center of the skin. Place veggies on top. Add rice noodles on top of veggies. Place shrimp on top of the rice noodles and top with cilantro or parsley leaves.
Take the bottom of the spring roll skin and pull it up and over the filling sticking it to the skin just where the filling stops. Take the sides and fold them inward over the filling sticking them to the top. Roll the spring roll upwards sticking the top part of the skin to the filling, completely sealing in the filling.
Serve with your favorite dipping sauce.