Asian Spring Rolls (shrimp)
Easy to make, low-fat, and delicious. Easy to make and great for lunches or snacks."Delicious!! Nixed the mint and added a slice of avocado- and pan fried slightly in olive oil for a nice crunch. Dipping sauce: crushed red pepper, fish oil, garlic, lime juice, clinantro, sugar. " - Nubiecook
Yield: 4 Ready in 30 minutes
473 people trying soon
Asian Spring Rolls (shrimp) Preparation
Soak noodles in hot water for 15 to 20 mins, or until soft. Boil the shrimp until just pink. Peel and halve lengthwise. Moisten the rice paper by soaking it in hot water for 10 seconds. Let dry slightly before working with it. Place 2 or 3 shrimp in middle of rice paper. Form a neat 3 inch row. Add 1/4 of the noodles, lettuce, mint, and cilantro. Do not overfill. Roll up the paper, keeping the contents tight inside. Make 4 rolls. Serve with a Spicy Peanut Dipping Sauce or other condiment.
This recipe is very flexible. Try different herbs, change the shrimp for cooked chicken or grilled beef strips. They're all easy and delicious.
Store tightly wrapped in the refrigerator for up to 3 days. Ours don't usually last that long however.
Each (app 66g) roll contains an estimated:
Cals: 113, FatCals: 4, TotFat: 1g
SatFat: .5g, PolyFat: 0g, MonoFat: 0g
Chol: 18mg, Na: 73mg, K: 143mg
TotCarbs: 23g, Fiber: 1g, Sugars: 0g
NetCarbs: 22g, Protein: 4g
These travel nicely in a plastic box or bag. So take a break from that boring lunch sandwich. You also save money over going to that Asian restaurant.
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