Shrimp Spring Rolls
SOURCE: Spice it up! Summer 2017

  • Serves 2
  • Preparation Time: 30 minutes
  • Cooking Time: 5 minutes

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Ingredients

Adjust Servings:
SAUCE
1/4 cup crushed pineapple
1/4 cup pineapple juice
1/4 teaspoon chili flakes
1/2 teaspoon cornstarch
1 tablespoon rice wine vinegar
SPRING ROLLS
1 cup rice vermicelli cooked
1 teaspoon canola oil
4 leaves, leaf lettuce spine removed
4 rice paper spring roll wrappers 9"
12 large cooked shrimp peeled, deveined (31–40 count)
1/2 cup red cabbage shredded
8 mint leaves

Nutrient Analysis

PER SERVING:

2 Spring Rolls


RENAL EXCHANGE:

2 Protein + 2 Starch + 1 Vegetable


Calories
280Kcal
Protein
13g
Carbohydrates
49g
Fibre
2g
Total Fat
3g
Saturated Fat
0.4g
Cholesterol
101mg
Sodium
345mg
Potassium
202mg
Phosphorus
135mg

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Note: The ingredients were layered in this manner to showcase the shrimp but you can layer them in any order.


Shrimp Spring Rolls:
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Ingredients

  • SAUCE

  • SPRING ROLLS

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Preparation

1
Done

SAUCE

Drain crushed pineapple and reserve the juice.

2
Done

To a small sauce pan over high heat, add pineapple juice, crushed pineapple and chili flakes. Bring to a simmer.

3
Done

In a small mixing bowl, add cornstarch and rice wine vinegar. Mix well to combine.

4
Done

Add cornstarch slurry to hot pineapple mixture. Cook 1 minute, until sauce is thickened.

5
Done

Remove from heat. Refrigerate.

6
Done

SPRING ROLLS

Bring a medium saucepan of water to a boil. Cook rice vermicelli for 1–2 minutes, or until al dente. Drain. Rinse with cold water. Toss with oil.

7
Done

Place vermicelli in the center of each lettuce leaf. Roll tight like a burrito.

8
Done

Fill a large bowl with hot water. Place one spring roll wrapper into hot water until soft and pliable (10 to 15 seconds).

9
Done

Remove wrapper and blot on a clean tea towel. Lay wrapper flat.

10
Done

To build the shrimp spring rolls, place the lettuce-vermicelli package in the center of the wrapper, leaving about 2 inches uncovered on each side. Behind the lettuce-vermicelli package, layer the shrimp, shredded cabbage and mint leaves.

11
Done

Fold wrapper sides inward, and then tightly roll the wrapper over the lettuce-vermicelli package. Continue to roll over the shrimp and shredded cabbage until tightly rolled and sealed.

12
Done

Serve shrimp spring rolls with pineapple-chili sauce.

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Source: Spice it up! ISSN 1918-302X Spice it up!
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