Shrimp and Crunchy Vegetable Spring Rolls with Sweet and Sour Chili Sauce

Shrimp and Crunchy Vegetable Spring Rolls with Sweet and Sour Chili Sauce Recipe
William Meppem
Use leftover Shrimp Salad with Lemon-Herb Vinaigrette to make this. Be sure to remove tails from shrimp. Prep: 25 minutes.

Yield:

Makes 8 rolls

Recipe from

MyRecipes

Ingredients

8 (12-inch) rice paper wrappers
2 cups mixed spring greens
1/2 cup spicy sprout mixture (optional)

Preparation

1. Soak 1 wrapper in a large shallow dish of water 30 to 45 seconds or just until pliable. (If soaked too long, it will fall apart.) Drain on paper towels.

2. Add 1/2 cup Shrimp Salad about 2 inches from edge of wrapper. Top with 1/4 cup greens and, if desired, a few sprouts. Fold in sides, and roll tightly away from you. Repeat soaking and stuffing procedures with remaining wrappers and filling. Slice diagonally into 3 pieces, place on a platter, and serve with Sweet and Sour Chili Sauce.

Sara Foster,

MyRecipes

April 2006
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