Seafood Recipes, Pescatarian Recipes

Thai Shrimp Spring Rolls

Breadcrumb Air Fryer Sea Bass
Breadcrumb Air Fryer Sea Bass

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

Breadcrumb Air Fryer Sea Bass

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

Colossal Domestic Shrimp

$16.50
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  1. Cook the rice stick noodles according to package instructions until tender. Drain and set aside.
  2. 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.
  3. Whisk together the soy sauce, rice wine vinegar, ginger, green onion, garlic, honey, and sesame oil to make the dipping sauce.
  4. Soak the rice paper wrappers in warm water until soft and pliable, then lay them flat on a clean surface.
  5. Arrange some cucumber, carrot, cilantro, mint or basil, and chopped shrimp in the center of each wrapper.
  6. Fold the bottom edge of the wrapper over the filling, then fold in the sides, and roll up tightly.
  7. 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

  1. Cook the rice stick noodles according to package instructions until tender. Drain and set aside.
  2. 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.
  3. Whisk together the soy sauce, rice wine vinegar, ginger, green onion, garlic, honey, and sesame oil to make the dipping sauce.
  4. Soak the rice paper wrappers in warm water until soft and pliable, then lay them flat on a clean surface.
  5. Arrange some cucumber, carrot, cilantro, mint or basil, and chopped shrimp in the center of each wrapper.
  6. Fold the bottom edge of the wrapper over the filling, then fold in the sides, and roll up tightly.
  7. Serve the shrimp spring rolls with the soy ginger dipping sauce on the side.

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