Posted by Serena Bakes Simply From Scratch / Saturday, March 31, 2012
Fresh Shrimp Spring Rolls
This is part 2 of my Thai food craving! I love fresh spring rolls and they can be so healthy and are pretty easy to make. These are by no means meant to be authentic, I hope I don't offend anyone with my take on a favorite in our household! The kids love to make these and eat them even more! I used shrimp, rainbow carrots, glass noodles, lettuce, mung bean sprouts, Thai basil and cilantro. Feel free to use what ever combination of ingredients you would enjoy! Cucumber is always a tasty addition too.
Heat 3/4 cup Sesame Garlic Ginger Lime Dipping Sauce over medium heat. When sauce starts to boil add 1 pound of shrimp. Cook shrimp on one side until just starting to turn pink. Flip shrimp over and cook until just pink, remove from heat and set aside.
These are dried spring roll skins. You find them over in the Asian section of the super market.
Soak 1 spring roll wrapper in water that is about 105 degrees, I used a pie plate to soak my wrappers in. Stuff with meat and chosen veggies.
Fold in sides of the spring roll like a burrito.
Then pull side closes to you over the top and tuck ingredients in.
Finish rolling wrapper around filling gently pulling tight.
A fantastic lunch or dinner option and super healthy!
Fresh Shrimp Spring Rolls
Recipe by Serena Bakes Simply From Scratch
Fresh Shrimp Spring Rolls with a sesame garlic ginger dipping sauce recipe and step by step instructions with photos. Such an easy, healthy lunch or dinner.Prep time: PT30M
Cook time: PT10M
Total time: PT40M
Yield: 4 Servings
- 12 whole Dried Spring Roll Wrappers
- 1 pound Shrimp, Devained, Shell and Tails Removed
- 3 whole Carrots, Sliced Into Thin Matchsticks
- 2 cups Lettuce, Sliced Thin
- 2 cups Mung Bean Sprouts
- 24 whole Thai Basil Leaves, Stems Removed
- 1 cup Cilantro
- 1 package Cellophane Noodles
- 1 whole Sesame Garlic Ginger Dipping Sauce
- Place 3/4 cup Sesame Ginger Lime Sauce into a medium large saute pan. Heat over medium heat until hot and just starting to bubble. Add shrimp and flip shrimp over as soon as the shrimp turn pink. Once both sides of shrimp are pink remove from heat. Set aside. If you like cold shrimp in your spring rolls place shrimp into the fridge for an hour. I like mine warm.
- Place cellophane noodles into a large dish and cover with hot water until soft. Drain water and toss with 1/4 cup Sesame Garlic Ginger Dipping Sauce. Set aside.
- In a large round dish like a pie plate place hot water (around 105 degrees, not boiling) until almost full. Take 1 spring roll wrapper and soak in water until soft and pliable about 30 seconds to 1 minute. Remove wrapper and set on a large work surface.(If wrapper sticks to it's self place back into the water to smooth the edges.) Place 3 shrimp on the bottom of the wrapper. Top with marinated noodles, carrots, lettuce, bean sprouts, 2 Thai basil leaves, and 1 tablespoon cilantro. Be careful not to over stuff. Wrap like a burrito and enjoy dipping in Sesame Garlic Ginger Lime Dipping Sauce. Repeat with remaining wrappers. If you prefer cold fresh spring rolls you can place in the fridge or if you prefer room temperature like me enjoy them right away.