Try this Spicy Shrimp Spring Rolls recipe, or contribute your own.

Still searching for what to cook ?

Name: Spicy Shrimp Spring Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 Packed c cilantro leaves, fresh; 1 c Bean sprouts; Peanut oil for frying; 1/4 lb Bok Choy shredded; 1/2 lb shrimp Medium; peeled and chopped; Black Pepper freshly ground; 1 c carrot julienned; Black Pepper freshly ground; 1/2 lb Chinese sausage finely; 1 Packed c mint leaves, fresh; 1 tb Garlic chopped; 1 tb Green Onions chopped; 16 Rice papers or spring roll; 2 tb Vegetable oil; 1/2 c yellow onions Minced; Nuoc Cham sauce

Find the most delicious recipes here

INGREDIENTS

1 Packed c cilantro leaves, fresh
1 c Bean sprouts
Peanut oil ; for frying
1/4 lb Bok Choy ; shredded
1/2 lb shrimp ; Medium; peeled and chopped
Black Pepper ; freshly ground
1 c carrot ; julienned
Black Pepper ; freshly ground
1/2 lb Chinese sausage ; finely
1 Packed c mint leaves, fresh
1 tb Garlic ; chopped
1 tb Green Onions ; chopped
16 Rice papers ; or spring roll
2 tb Vegetable oil
1/2 c yellow onions ; Minced
Nuoc Cham sauce

Servings

INSTRUCTIONS

Preheat a wok of peanut oil for frying. In a separate wok, heat the vegetable oil. When the oil is hot, add the sausage. Stir-fry for 3 minutes. Add the onions and garlic. Cook for 2 minutes. Add the cabbage and the shrimp. Season with nuoc cham and black pepper. Stir-fry for 1 minute. Remove from the heat and cool completely. Stir in the green onions. Bring 2 cups of water to a boil in a 10-inch saute pan and remove from the heat. Submerge each spring roll wrapper, one at a time, in the hot water. Move the wrappers around in the water until they become soft and pliable, about 10 to 15 seconds. Remove from the water and lay on parchment paper. Spread 1 tablespoon of the shrimp mixture evenly over each spring roll wrapper. On top of the shrimp mixture, sprinkle 1 tablespoon of the sprouts. Top the sprouts with 1 tablespoon of the carrots, 1 tablespoon of the cilantro, and 1 tablespoon of the mint. Fold two sides of the wrapper toward the center and then roll like a jelly roll, pressing the edges together to seal. Repeat until all 8 rolls are done. Fry until crispy, about 2 to 3 minutes. Remove and drain on paper towels. Serve with Nuoc Cham sauce. Yield: 8 rolls Recipe Courtesy of B: EMERIL LIVE, 1999 Per serving: 542 Calories (kcal); 31g Total Fat; (52% calories from fat); 51g Protein; 14g Carbohydrate; 345mg Cholesterol; 418mg Sodium Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC19 Converted by MM_Buster v2.0n.

NOTES

Alert editor

Spicy Shrimp Spring Rolls

1 Packed c cilantro leaves, fresh
1 c Bean sprouts
 Peanut oil for frying
1/4 lb Bok Choy shredded
1/2 lb shrimp Medium; peeled and chopped
 Black Pepper freshly ground
1 c carrot julienned
 Black Pepper freshly ground
1/2 lb Chinese sausage finely
1 Packed c mint leaves, fresh
1 tb Garlic chopped
1 tb Green Onions chopped
16 Rice papers or spring roll
2 tb Vegetable oil
1/2 c yellow onions Minced
 Nuoc Cham sauce

Preheat a wok of peanut oil for frying. In a separate wok, heat the  vegetable oil. When the oil is hot, add the sausage. Stir-fry for 3  minutes. Add the onions and garlic. Cook for 2 minutes. Add the cabbage and  the shrimp. Season with nuoc cham and black pepper. Stir-fry for 1 minute.  Remove from the heat and cool completely. Stir in the green onions.    Bring 2 cups of water to a boil in a 10-inch saute pan and remove from the  heat. Submerge each spring roll wrapper, one at a time, in the hot water.  Move the wrappers around in the water until they become soft and pliable,  about 10 to 15 seconds. Remove from the water and lay on parchment paper.    Spread 1 tablespoon of the shrimp mixture evenly over each spring roll  wrapper. On top of the shrimp mixture, sprinkle 1 tablespoon of the  sprouts. Top the sprouts with 1 tablespoon of the carrots, 1 tablespoon of  the cilantro, and 1 tablespoon of the mint. Fold two sides of the wrapper  toward the center and then roll like a jelly roll, pressing the edges  together to seal. Repeat until all 8 rolls are done. Fry until crispy,  about 2 to 3 minutes. Remove and drain on paper towels. Serve with Nuoc  Cham sauce.    Yield: 8 rolls    Recipe Courtesy of B: EMERIL LIVE, 1999        Per serving: 542 Calories (kcal); 31g Total Fat; (52% calories from fat);  51g Protein; 14g Carbohydrate; 345mg Cholesterol; 418mg Sodium Food  Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 5      1/2    Fat; 0 Other Carbohydrates    Recipe by: EMERIL LIVE SHOW #EMIC19      Converted by MM_Buster v2.0n.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1025g)
Recipe Makes: 1

Calories: 1258
Calories from Fat: 747 (59%)

Amt Per Serving		% DV

	Total Fat 83g	111 %
	Saturated Fat 22.1g	111 %
	Monounsaturated Fat 38.7g
	Polyunsanturated Fat 15.3g
Cholesterol 501.8mg		154 %
Sodium 1969mg		68 %
Potassium 2436.9mg		64 %
Total Carbohydrate 40g		12 %
	Dietary Fiber 13.9g	56 %
	Sugars, other 26.1g
Protein 89.4g		128 %
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.

About Our Nutrition Facts

Calories per serving: 1258

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe