Description
Easter Spring Rolls with Shrimp are the perfect festive treat to celebrate the season! These vibrant rolls are filled with succulent shrimp, crisp vegetables, and fresh herbs, all wrapped in delicate rice paper. Quick to prepare and visually stunning, they make a delightful appetizer or picnic snack that will impress your guests. Serve them with a zesty dipping sauce for an unforgettable flavor experience!
Ingredients
Scale
- 8 rice paper wrappers
- 8 oz shrimp (peeled and deveined)
- 1 cup lettuce (shredded)
- 1 cup carrots (julienned)
- 1 cup bell peppers (sliced)
- ¼ cup fresh mint (chopped)
- ¼ cup fresh cilantro (chopped)
- ½ cup sweet chili sauce or peanut sauce for dipping
Instructions
- Boil water in a pot over medium heat. Add shrimp and cook for 3-4 minutes until pink and opaque. Drain and cool.
- Julienne the carrots and slice the bell peppers into thin strips. Wash and dry the lettuce.
- Soak one rice paper wrapper in warm water for about 10-15 seconds until softened but still firm.
- On the wrapper, layer lettuce, vegetables, herbs, and 2-3 shrimp. Fold sides tightly around filling, then roll from bottom to top.
- Serve rolls on a platter with dipping sauce and a drizzle of lime juice.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Rolling
- Cuisine: Asian
Nutrition
- Serving Size: 1 spring roll (50g)
- Calories: 90
- Sugar: 3g
- Sodium: 150mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg