Thai Shrimp Spring Rolls
Try our Thai Shrimp Spring Roll Recipe - a tantalizing blend of sweet shrimp, crisp veggies with soy, sesame and ginger.
20
14
7
Minutes
Ingredients
Steps
Thai Shrimp Spring Roll
Try our Thai Shrimp Spring Roll Recipe - a tantalizing blend of sweet shrimp, crisp veggies with soy, sesame and ginger.
20
14
7
Minutes
Ingredients
Steps
Ingredients
Directions
- 1 tray OceanBox colossal domestic shrimp, peeled and deveined
- 3 ounces thin rice stick noodles
- 1 large cucumber, julienned
- 1 large carrot, grated
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint or Thai basil
- 10 round rice paper wrappers
- 10 leaves Bibb or soft lettuce
Soy Ginger Dipping Sauce:
- 1/2 cup sodium soy sauce
- 1/4 cup rice wine vinegar
- 2 tablespoons finely grated ginger
- 2 tablespoons chopped green onion
- 2 cloves garlic, minced
- 2 teaspoons honey
- 1 teaspoon sesame oil
- Cook the rice stick noodles according to package instructions until tender. Drain and set aside.
- Bring a pot of water to a boil. Add the shrimp and cook until just firm, about 1-2 minutes. Remove the shrimp, cool, peel, and chop into small pieces.
- Whisk together the soy sauce, rice wine vinegar, ginger, green onion, garlic, honey, and sesame oil to make the dipping sauce.
- Soak the rice paper wrappers in warm water until soft and pliable, then lay them flat on a clean surface.
- Arrange some cucumber, carrot, cilantro, mint or basil, and chopped shrimp in the center of each wrapper.
- Fold the bottom edge of the wrapper over the filling, then fold in the sides, and roll up tightly.
- Serve the shrimp spring rolls with the soy ginger dipping sauce on the side.
Ingredients
- 1 tray OceanBox colossal domestic shrimp, peeled
- 3 ounces thin rice stick noodles
- 1 large cucumber, julienned
- 1 large carrot, grated
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint or Thai basil
- 10 round rice paper wrappers
- 10 leaves Bibb or soft lettuce
Soy Ginger Dipping Sauce:
- 1/2 cup sodium soy sauce
- 1/4 cup rice wine vinegar
- 2 tablespoons finely grated ginger
- 2 tablespoons chopped green onion
- 2 cloves garlic, minced
- 2 teaspoons honey
- 1 teaspoon sesame oil
Directions
- Cook the rice stick noodles according to package instructions until tender. Drain and set aside.
- Bring a pot of water to a boil. Add the shrimp and cook until just firm, about 1-2 minutes. Remove the shrimp, cool, peel, and chop into small pieces.
- Whisk together the soy sauce, rice wine vinegar, ginger, green onion, garlic, honey, and sesame oil to make the dipping sauce.
- Soak the rice paper wrappers in warm water until soft and pliable, then lay them flat on a clean surface.
- Arrange some cucumber, carrot, cilantro, mint or basil, and chopped shrimp in the center of each wrapper.
- Fold the bottom edge of the wrapper over the filling, then fold in the sides, and roll up tightly.
- Serve the shrimp spring rolls with the soy ginger dipping sauce on the side.
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