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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Asian Spring Rolls Recipe

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This recipe for Asian Spring Rolls is from The Richardson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 8-inch round Spring Roll Wrappers
8 oz. fresh or frozen cooked, peeled, and deveined shrimp, coarsely chopped (1 1/3 cups)
1 small head Bibb lettuce, cored and shredded (2 c)
1 c. shredded Carrots
1/4 c. sliced green onions (2)
2 T. snipped fresh cilantro
1 T. seasoned Rice Vinegar
Peanut Sauce
Directions:
Directions:
Soften spring roll wrappers in warm water. Do not stack wet wrappers on one another, they will rip and tear.

For the filling, combine shrimp, lettuce, carrots, green onions, and cilantro. Add 2 T of peanut sauce and the vinegar. Toss to coat.

For an easier dipping sauce, mix peanut sauce and hot water for desired consistency.

Place about 1/2 c. of the filling about 1/2" from the bottom of the edge of one of the moistened roll wrappers. Fold the bottom edge of the wrapper over the filling. Fold in sides. Roll up. Repeat with remaining filling and wrappers. Cut rolls in half, and serve with dipping sauce.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min.

 

 

 

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