Shrimp-Filled Spring Rolls
For a pretty touch, tie a strip of blanched scallion green around each packet.
From EatingWell: July/August 1995
Yield: 6 servings, 3 spring rolls each
Active Time: 35
Total Time: 35
- 3/4 pound medium shrimp, peeled and deveined
- 1 1/2 cups bean sprouts, or sunflower sprouts
- 4 scallions, chopped
- 2 tablespoons chopped fresh mint
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 18 8-inch rice papers
- 1/2 cup Rice-Wine Vinegar Sauce, (recipe follows)
- Cook shrimp in boiling water just until curled and opaque in the center, 1 to 2 minutes. Drain and refresh under cold running water. Transfer to a cutting board to cool, then chop.
- Combine the shrimp with sprouts, scallions, mint, fish sauce and lime juice in a bowl. Soak 6 of the rice papers in a large bowl of very warm water until they are softened, about 30 seconds. Place them in a single layer on a clean dishtowel. Put a heaping tablespoonful of shrimp filling in the center of each rice paper and fold over all four edges to form a square, slightly flat packet. Repeat with the remaining rice papers and filling. Serve with a small bowl of Rice-Wine Vinegar Sauce for dipping.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate the filling up to 8 hours in advance. The spring rolls can be made up to 2 hours ahead; wrap them in a damp kitchen towel, place them in a plastic bag and store them in the refrigerator or a cooler.
This Recipe Calls For:
Nutrition Per Serving: 209 calories; 1 g fat (0 g sat, 0 g mono); 86 mg cholesterol; 36 g carbohydrates; 14 g protein; 1 g fiber; 650 mg sodium; 183 mg potassium.
Nutrition Bonus: Selenium (31% daily value).
2 Carbohydrate Serving
Exchanges: 2 starch, 1 1/2 lean meat