Rating: 4.5 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Fresh spring rolls are packed with shrimp and crisp colorful vegetables such as carrot, bell pepper and cucumber. Fresh ginger and lime juice contribute to the flavor of the dipping sauce.

Recipe by Cooking Light April 2004

Gallery

Credit: Randy Mayor; Jan Gautro

Recipe Summary

Yield:
6 appetizer servings (serving size: 2 rolls and 2 teaspoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare sauce, combine first 7 ingredients, stirring with a whisk until sugar dissolves; set aside.

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  • To prepare spring rolls, add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or just until soft. Place rice paper sheet on a flat surface. Arrange 1 lettuce piece in center of sheet. Top with 1/4 cup sprouts, 3 carrot strips, 3 cucumber strips, 3 bell pepper strips, 4 shrimp halves, and 3 mint leaves. Fold sides of sheet over filling; roll up jelly-roll fashion. Gently press seam to seal. Place spring roll, seam side down, on a serving platter (cover to prevent drying).

  • Repeat procedure with remaining rice paper, lettuce, sprouts, carrot, cucumber, bell pepper, shrimp, and mint. Serve with dipping sauce.

Nutrition Facts

101 calories; calories from fat 7%; fat 0.8g; saturated fat 0.2g; mono fat 0.1g; poly fat 0.3g; protein 7.8g; carbohydrates 16.8g; fiber 2.1g; cholesterol 44mg; iron 1.7mg; sodium 418mg; calcium 40mg.
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