Rating: 2.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

This dish combines some of the ingredients for vegetable spring rolls with the assembly procedure for tacos, both dishes Aaron likes. Also, it provides another tasty vehicle for shrimp, an ingredient Julie wants to use more often.

Lia Huber
Recipe by Cooking Light March 2007

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Recipe Summary

Yield:
4 servings (serving size: 1 cup shrimp mixture, 1 1/2 teaspoons hoisin sauce, and 2 tortillas)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 teaspoon oil in a large skillet over high heat. Add 1 1/2 teaspoons garlic and shrimp; stir-fry 3 minutes or until shrimp are cooked through. Remove shrimp from pan; keep warm.

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  • Add remaining 1 teaspoon oil to pan. Add remaining 1 1/2 teaspoons garlic and mushrooms; stir-fry 1 minute or until mushrooms are tender. Add carrot and onions; stir-fry 2 minutes. Stir in cabbage; cook 2 minutes or until wilted.

  • Combine soy sauce, 1 tablespoon water, cornstarch, and Sriracha in a small bowl, stirring with a whisk. Stir soy sauce mixture into cabbage mixture. Remove from heat; stir in shrimp, tossing to coat. Serve with hoisin and tortillas.

Nutrition Facts

419 calories; calories from fat 21%; fat 9.8g; saturated fat 2g; mono fat 3.8g; poly fat 2.6g; protein 32.4g; carbohydrates 49.6g; fiber 5g; cholesterol 172mg; iron 5.5mg; sodium 934mg; calcium 259mg.
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