Thai Shrimp Spring Rolls Recipes

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FRESH SPRING ROLLS WITH THAI DIPPING SAUCE



Fresh Spring Rolls With Thai Dipping Sauce image

Science says: Shrimp is a good low-fat, high-protein substitute for meat and does not raise cholesterol.

Provided by USA WEEKEND columnist Jean Carper

Categories     Appetizers and Snacks     Wraps and Rolls

Yield 6

Number Of Ingredients 10

6 spring roll wrappers (available in Asian markets)
12 medium shrimp, cooked and shelled
1 cup shredded leaf lettuce
⅓ cup chopped cilantro
½ cup peeled, seeded, chopped cucumber
1 medium carrot, julienned
1 tablespoon light soy sauce
1 tablespoon white-wine vinegar or rice vinegar
3 tablespoons mirin
¼ teaspoon grated ginger root

Steps:

  • In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
  • Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with Quick Thai Dipping Sauce, below, or peanut sauce.
  • To make the Quick Thai Dipping Sauce, combine all ingredients in a small bowl.

Nutrition Facts : Calories 59.3 calories, Carbohydrate 8.9 g, Cholesterol 20.2 mg, Fat 0.3 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 168 mg, Sugar 3.2 g

THAI SHRIMP ROLLS



Thai Shrimp Rolls image

These are easier to roll if you put the lettuce down first, but when you get the knack of rolling them, try putting 2 shrimp against where they will show when rolled up--most attractive for serving to guests!

Provided by SharleneW

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons rice vinegar
1 tablespoon honey
1 teaspoon fish sauce
1/8 teaspoon Thai red curry paste
1 ounce uncooked rice noodles
4 medium romaine lettuce leaves
4 sheets round rice paper (8-inch)
8 large fresh basil leaves
8 medium shrimp, peeled,steamed,and halved lengthwise (about 4 ounces)
20 slices cucumbers, seeded,peeled and julienne cut (2-inch)
20 slices green onion tops, julienne cut (2-inch)
20 slices carrots, julienne cut (2-inch)
12 medium fresh mint leaves

Steps:

  • To prepare sauce, combine vinegar, honey, fish sauce, and curry paste, stir well and set aside.
  • To prepare rolls, cook rice sticks according to package directions, drain and rinse under cold water.
  • Drain well.
  • Trim fibrous ribs from lettuce leaves to flatten leaves.
  • Add hot water to a large, shallow dish to a depth of 1 inch.
  • Place 1 rice paper sheet in dish; let stand 30 seconds or until soft.
  • Place sheet on a flat surface.
  • Arrange 1 lettuce leaf over sheet.
  • Top lettuce with 2 basil leaves, 4 shrimp halves, 2 tablespoons noodles, 5 cucumber strips, 5 carrot strips, 5 green onion strips, and 3 mint leaves.
  • Fold sides of sheet over filling, and roll up jelly-roll fashion.
  • Gently press seam to seal.
  • Place roll seam side down on a serving platter (cover to prevent dryin).
  • Repeat procedure with remaining rice sheets.
  • Serve with the sauce.

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