Description
Easter Spring Rolls with Shrimp are a vibrant and refreshing dish perfect for celebrating the season. These delightful rolls combine succulent shrimp, crunchy vegetables, and aromatic herbs, all wrapped in delicate rice paper.
Ingredients
Scale
- 8 rice paper wrappers
- 1 cup cooked shrimp, peeled and deveined
- 1 cup bell peppers, thinly sliced
- 1 cup carrots, julienned
- ½ cup fresh mint leaves
- ½ cup fresh cilantro leaves
- ½ cup peanut sauce (or hoisin sauce)
Instructions
- Prepare ingredients by chopping vegetables into thin strips and setting up a rolling station.
- Heat oil in a pan over medium heat and sauté shrimp until pink and opaque (about 3-4 minutes). Season lightly with salt.
- Soak each rice paper wrapper in warm water for 10-15 seconds until soft, then lay flat on a clean surface.
- In the center of the wrapper, place shrimp, veggies, and herbs. Fold sides inward and roll tightly from the bottom up.
- Serve rolled spring rolls on a platter with dipping sauce alongside.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 2 spring rolls (100g)
- Calories: 220
- Sugar: 4g
- Sodium: 360mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg