Last weekend it was lovely spring weather and that includes a healthy and easily digestible spring recipe, Spring Rolls with Shrimp. This is a recipe that I always thought looked delicious on, for example Pinterest, but had never made it for myself. It’s pretty simple, you just need to gain some skill in filling and rolling up the rice sheets.
Spring Rolls with Shrimp Recipe.
You can vary endless with the ingredients, I kept this recipe very basic and served it as a lunch but Spring Rolls are also delicious as dinner or as a snack.
What do you need.
I put no numbers or grams at the ingredients below because it depends on how much Spring Rolls you want to make per person.
- Rice Paper.
- Raw Shrimps (in garlic oil or otherwise add garlic).
- Rice noodles (gluten free).
- Avocado.
- Lettuce (any kind).
As a dip I use soy sauce or chili sauce.
Preparation.
- Stir fry the shrimp with garlic.
- Soak the rice noodles in hot water according to the package (don’t boil) and rinse with cold water.
- Make sure you have the rest of the ingredients pre-cut and ready.
- Soak a rice paper for about 30 seconds in warm water and place it on a smooth surface.
- Put some noodles, shrimp, avocado and lettuce in the middle of the rice paper.
- First fold the bottom upwards, then fold the sides in and roll further up.
- Serve the Spring Rolls with soy sauce and chili sauce.
Tips for variation: replace the shrimp pieces for chicken or beef, use fresh coriander and mint leaves instead of lettuce and add optionally some bell peppers and cucumber.
How do you prefer to eat your Springrolls? Let me know XO.
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