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Name: Shrimp Spring Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 8 Spring roll wrappers; 1 c Chinese noodles - cooked; 1/2 c Shredded carrots; 1/2 c Cilantro; 1/2 ts Red pepper flakes; 2 tb Soy sauce; 2 tb Sesame oil; 1/4 c Hoisin sauce; 1 tb Soy sauce; 1 c Rice wine vinegar; 1/2 c Shredded cabbage; 1/4 c Scallions; 1 tb Sesame oil; Lettuce; 1/4 c Scallions - chopped; 1/2 lb Cooked and cut shrimp; 1/2 c Bean sprouts

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INGREDIENTS

8 Spring roll wrappers
1 c Chinese noodles - cooked
1/2 c Shredded carrots
1/2 c Cilantro
1/2 ts Red pepper flakes
2 tb Soy sauce
2 tb Sesame oil
DIPPING SAUCE
1/4 c Hoisin sauce
1 tb Soy sauce
1 c Rice wine vinegar
1/2 c Shredded cabbage
1/4 c Scallions
1 tb Sesame oil
Lettuce
1/4 c Scallions - chopped
1/2 lb Cooked and cut shrimp
1/2 c Bean sprouts

Servings

INSTRUCTIONS

Directions: Submerge each of the spring roll wrappers in hot water until soft and pliable, about 10 seconds. Remove and drain on a kitchen towel. To assemble, brush each wrapper with 1 tsp. of the hoisin sauce. Lay a leaf of lettuce in the center of each wrapper. In a small bowl, toss together the noodles, soy sauce and sesame oil. Place 1 T. of the noodle mixture into the center of the lettuce leaf. Sprinkle 1 T. of each of the bean sprouts, cabbage, and carrots on top. Place a piece of shrimp down through the center of the roll. Sprinkle with cilantro and scallions. Fold both ends of the wrapper in and roll to form an egg roll shape. Serve soft, or lightly brown in a skillet in 1 T. olive oil. Combine the ingredients for the dipping sauce. Chill sauce and serve with spring rolls.

NOTES

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Shrimp Spring Rolls

8 Spring roll wrappers
1 c Chinese noodles - cooked
1/2 c Shredded carrots
1/2 c Cilantro
1/2 ts Red pepper flakes
2 tb Soy sauce
2 tb Sesame oil
 DIPPING SAUCE
1/4 c Hoisin sauce
1 tb Soy sauce
1 c Rice wine vinegar
1/2 c Shredded cabbage
1/4 c Scallions
1 tb Sesame oil
 Lettuce
1/4 c Scallions - chopped
1/2 lb Cooked and cut shrimp
1/2 c Bean sprouts

Directions: Submerge each of the spring roll wrappers in hot water until  soft and pliable, about 10 seconds. Remove and drain on a kitchen towel. To  assemble, brush each wrapper with 1 tsp. of the hoisin sauce. Lay a leaf of  lettuce in the center of each wrapper. In a small bowl, toss together the  noodles, soy sauce and sesame oil. Place 1 T. of the noodle mixture into  the center of the lettuce leaf. Sprinkle 1 T. of each of the bean sprouts,  cabbage, and carrots on top. Place a piece of shrimp down through the  center of the roll. Sprinkle with cilantro and scallions. Fold both ends of  the wrapper in and roll to form an egg roll shape. Serve soft, or lightly  brown in a skillet in 1 T. olive oil. Combine the ingredients for the  dipping sauce. Chill sauce and serve with spring rolls.

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Nutrition

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Serving Size: 1 Serving (1480g)
Recipe Makes: 1 servings

Calories: 1035
Calories from Fat: 407 (39%)

Amt Per Serving		% DV

	Total Fat 45.2g	60 %
	Saturated Fat 6.5g	33 %
	Monounsaturated Fat 17g
	Polyunsanturated Fat 19.1g
Cholesterol 12.1mg		4 %
Sodium 2631mg		91 %
Potassium 1492.8mg		39 %
Total Carbohydrate 117.8g		35 %
	Dietary Fiber 12.4g	50 %
	Sugars, other 105.4g
Protein 22.6g		32 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1035

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