Description
Easter spring rolls with shrimp are a delightful, vibrant dish perfect for family gatherings or outdoor picnics. These fresh and crunchy rolls are filled with succulent shrimp, colorful veggies, and aromatic herbs, all wrapped in delicate rice paper. Paired with a creamy dipping sauce, these spring rolls promise to be the star of your Easter celebration, leaving guests asking for more!
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 8 rice paper wrappers
- 1 cup carrots, julienned
- 1 cup cucumbers, julienned
- 1 cup bell peppers, julienned
- ½ cup fresh mint leaves
- ½ cup fresh cilantro leaves
- ¼ cup soy sauce
- 2 tbsp peanut butter
Instructions
- Boil water in a medium pot. Add shrimp and cook for 3-4 minutes until pink and opaque. Drain and cool.
- Julienne carrots, cucumbers, and bell peppers into thin strips.
- Soak rice paper wrappers briefly in warm water until soft but not too mushy.
- On a clean surface, lay a wrapper flat. Place shrimp, veggies, and herbs in the center; roll tightly from one end while tucking in the sides.
- To prepare the dipping sauce, whisk together soy sauce and peanut butter until smooth.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: Asian
Nutrition
- Serving Size: 2 spring rolls (130g)
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 160mg