SHRIMP SPRING ROLLS
This recipe caught my attention a while back. The colors, the concept and how easy it seems to assemble. Now, I say it seems because the first time I put together these rice paper rolls, it was a bit more complicated than I expected. Don’t worry, I’m going to give you some tips you’re going to need so that the same thing doesn’t happen to you. What I like most about this recipe is that you can make them healthier or not depending on what you want. In this case we are going to fill them with a lot of vegetables and shrimp. The possibilities are endless.
On the other hand, you can also heat them up a bit in a pan to change the texture. Rice paper becomes soft and a bit rubbery when moistened to make these rolls. You can eat them like this (they are good) Or add a little oil to a frying pan and toast the already assembled rolls to make them a little more crispy. Both options are delicious.
Before we keep talking about this recipe, I’ll link a couple of recipes you might find interesting as well.
PARTS OF THESE SHRIMP SPRING ROLLS
The great thing about these rolls is that the filling depends 100% on your personal preference. Ideally, you want to combine a lot of different flavors and textures. Getting all those flavors to come together in each bite is the whole point. This time I used shrimp as the protein. I decided to give it a bit of flavor by cooking them in a pan with olive oil and minced garlic. Once that’s done, move the shrimp to a bowl to let it cool down and started on the vegetables.
As I mentioned before, the goal is to combine textures and flavors. So the vegetables that I added were combination of red cabbage, raw carrots, cucumber, avocado, and some lettuce. The important thing is don’t forget to season all the ingredients separately. This is how you ensure that each ingredient contributes 100% of its potential to our delicious rice paper rolls.
TIPS FOR PERFECT ROLLS
Rice paper: Uff It was really hard for me to work the rice paper the first few times. The first thing you have to do when assembling these rolls is to moisten the rice paper so that it softens. The secret is to dip it in water only a few seconds. You don’t need to rest in the water. Even if it still seems too hard to you, the rice paper will continue to absorb moisture as you add the filling.
The ingredients: Peel and cut the ingredients into strips or small pieces to be able to add and roll easily. Especially harder ingredients like carrots or cucumbers that could break the rice paper.
Prep: In this case it’s necessary to prepare all the ingredients in advance. What is preparing the ingredients? Cut everything in the necessary size, season and have on hand to assemble the rolls. This way everything will be easier and faster and you don’t risk problems with the rice paper.
EQUIPMENT
Cutting board: To chop and prepare all the ingredients. You can also use a board to make the spring rolls.
Knife: To cut all the vegetables.
Pan: You’ll use it to cook the shrimp and in case you want to heat the spring rolls a bit you can do it as well.
Bowls: Bowls for all the ingredients. This is not completely necessary but it makes everything easier when assembling the rolls. You’ll also need a larger bowl for water.
SHRIMP SPRING ROLLS
Ingredients
- 200 gr mini shrimp
- 1/2 medium cucumber
- 1 medium carrot
- 1 Cup purple cabbage
- 1/2 and avocado
- Lettuce
- 5 Rice paper rolls
- 1 Garlic clove
- Olive oil
- Salt
- Pepper
Instructions
- Season the shrimp with salt and pepper.
- Chop the garlic clove into tiny pieces. Add to a pan with olive oil and cook for a couple of seconds. Add shrimp and cook for around 2 minutes. Take them out of the heat.
- Cut all the ingredients into strips or smaller pieces. Season with salt and pepper.
- Start making the rolls.
- Dip the rice paper into water for a couple of seconds. Place on a flat surface.
- Add lettuce, cucumber, carrot, avocado and cabbage a bit on the bottom of the rice paper.
- Add shrimp a bit higher than the rest of the ingredients.
- Star rolling by closing the sides in first. Take the bottom part of the rice paper and roll keeping the fillings in place.
- Serve it or cook it for a couple of minutes on a hot pan with olive oil for extra crispiness.
