Easter Spring Rolls with Shrimp
Easter Spring Rolls with Shrimp are a delightful fusion of fresh flavors, combining crisp vegetables and succulent shrimp wrapped in delicate rice paper. This colorful dish is perfect for sharing at family gatherings or enjoying as a vibrant snack. With a zesty dipping sauce that elevates each bite, these spring rolls are sure to impress your guests and make your Easter celebration truly special.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Serves 4 (2 spring rolls per serving) 1x
- Category: Appetizer
- Method: Sautéing
- Cuisine: Asian
Ingredients
Scale
- 8 rice paper wrappers
- 1 cup cooked shrimp (peeled and deveined)
- ½ cup fresh mint leaves
- ½ cup fresh cilantro leaves
- 1 cup crisp lettuce (shredded)
- 1 cup bell peppers (julienned)
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
Instructions
- Sauté the shrimp in a medium pan over medium heat for about 3-4 minutes until pink and opaque. Remove from heat and let cool.
- While the shrimp cools, finely chop the lettuce and bell peppers.
- In a shallow dish, soak each rice paper wrapper in warm water for about 10-15 seconds until pliable.
- Lay the soaked wrapper on a clean surface. Place shrimp, herbs, and chopped vegetables in the center, leaving space on the sides.
- Fold both sides over the filling, then roll from the bottom up tightly but gently.
- Mix soy sauce and lime juice to create the dipping sauce. Serve spring rolls immediately for maximum crunchiness!
Nutrition
- Serving Size: 2 spring rolls (120g)
- Calories: 190
- Sugar: 1g
- Sodium: 480mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg
Keywords: Experiment by adding tofu or extra veggies like avocado or mango for enhanced flavor. To prevent sticking, lightly coat spring rolls with oil or place them on parchment paper.