No Fry Shrimp Spring Rolls

No Fry Shrimp Spring Rolls
No Fry Shrimp Spring Rolls

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 24

    large shrimp, peeled and deveined

  • 4

    cloves garlic finely chopped

  • 3

    T hot seasme oil

  • 3

    T fish sauce

  • 3

    T fresh lime juice

  • 3

    tsp honey

  • 8

    rice paper wrappers (8 inch each)

  • 1

    cucumber, peeled seeded adn sliced thinly into 3 inch strips

  • 2

    carrots, peeled into ribbons

  • 24

    fresh mint leaves

  • 8

    green leaf lettuce leaves

Directions

Combine shrimp, 3/4 of the garlic and sesame oil; refridgerate for 30 mins or overnight Combine 1/4 C warm water, fish sauce, lime juice, honey and remaining garlic Preheat large skillet over med high heat, add the shrimp and cook, stirring until opaque, about 3 mins. Fill a 9 inch round cake pan with an inch of warm water working with one at a time, dip rice paper wrappers into the water turning once, until softened (about 6 secs) and place on a paper towel lined work surface. Place 1/8th of the cucumber and carrots across the center of the wrapper. Arrange 3 shrimp across the vegetables and top with 3 mints leaves Fold the bottom edge over the filling, and then fold in the 2 sides and roll closed. Repeat with remaining wrappers, place each roll on a lettuce leaf and serve with dipping sauce.

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