Prawn And Asparagus Rolls Recipes
SHRIMP AND ASPARAGUS SUMMER ROLLS
Make and share this Shrimp and Asparagus Summer Rolls recipe from Food.com.
Provided by Sayster
Categories Lunch/Snacks
Time 45m
Yield 16 rolls, 16 serving(s)
Number Of Ingredients 14
Steps:
- Bring a medium pot of water to a boil. Reduce to a simmer. Add shrimp; cook until pink and cooked through, about 2 minutes. Slice cooked shrimp in half lengthwise. Cool, then toss with lime juice and a few pinches of salt. Set aside.
- In a medium bowl, cover rice vermicelli with hot water by 2 inches; let soak for 10 minutes. Drain, and rinse under cold water. Toss with basil, cilantro, rice vinegar and sesame oil. Set aside.
- Have all ingredients ready for rolling the spring rolls: carrot, mango, seasoned rice noodles, shrimp, asparagus and mint leaves.
- Fill a dish or your kitchen sink with warm water. Working with 1 rice-paper wrapper at a time, soak in water for 30 seconds; immediately lay flat on a damp towel. Smooth to remove wrinkles, than fold up the bottom quarter toward the top. Working with your hands, place about two tablespoons of the rice noodles on the folded up part of the wrapper. Place a few asparagus spears, carrot, mango and shrimp on top of the noodles. Add a mint leaf slightly above the rest of the filling.
- Fold sides of the wrapper in toward the middle and roll the summer roll up, keeping the filling tightly pressed together. Tuck a few mini chives in to the side before you roll it all the way. Place roll on a plate and cover with a damp towel.
- Repeat with remaining rice-paper sheets and filling. Chill summer rolls until ready to serve. Slice summer rolls in half to show the vibrant colors inside and serve with avocado puree or peanut sauce.
Nutrition Facts : Calories 51.6, Fat 0.6, SaturatedFat 0.1, Cholesterol 32.2, Sodium 51.3, Carbohydrate 7.7, Fiber 0.7, Sugar 2.3, Protein 4
PRAWN & ASPARAGUS NOODLE STIR-FRY
Make and share this Prawn & Asparagus Noodle Stir-Fry recipe from Food.com.
Provided by Sonya01
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the noodles in a heatproof bowl.
- Cover with boiling water.
- Set aside for 5 mins or until just tender.
- Drain.
- Meanwhile, heat the oil in a wok over high heat until just smoking.
- Add the prawns and stir-fry for 3-4 mins or until prawns curl and change colour.
- Transfer to a plate.
- Add the capsicum, onion, asparagus and ginger to the wok and stir-fry for 1-2 mins or until the onion softens slightly.
- Whisk together the hoisin sauce, sweet chili sauce, vinegar and sugar in a jug.
- Add the noodles, prawns and hoisin sauce mixture to the wok and stir-fry for 1/2 mins or until heated through.
- Divide among serving bowls.
- Sprinkle with shallot to serve.
Nutrition Facts : Calories 471.2, Fat 8.4, SaturatedFat 1.6, Cholesterol 210.5, Sodium 1003, Carbohydrate 67.5, Fiber 6, Sugar 11.8, Protein 30.3
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