Shrimp Spring Rolls
4 ounces rice noodles
2 cups carrots, peeled and cut into matchstick size pieces
1 bell pepper, thinly sliced
1 English cucumber, cut into matchstick size pieces
32 large shrimp, cooked and peeled
16 rice paper wraps
16 basil leaves
16 mint leaves
1 cup Thai Sesame Sauce
Prepare rice noodles according to package directions.
Prepare all vegetables and shrimp.
Fill a large pie dish with water. Dip 1 rice paper wrap in the water for15-20 seconds. Lay wrapper on working surface. Add 1 basil leaf,1 mint leaf, rice noodles, carrots, bell pepper, and cucumber to bottom third of the wrapper.
Roll into a cylinder halfway up, fold in sides. Lay shrimp at the base of the roll and continue rolling. Makes 16 rolls.
Serve with Thai Sesame Sauce for dipping.
Calories 470, Fat 9 grams, Saturated Fat 1 grams, Carbs 77 grams, Fiber 6 grams, Sugar 13 grams, Protein 22 grams, Cholesterol 70 milligrams, Sodium 1120 milligrams
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