Description
Experience the vibrant flavors of spring with these delightful Easter Spring Rolls filled with tender shrimp and fresh veggies. Wrapped in crispy rice paper, each roll offers a satisfying crunch and a burst of color, making them perfect for festive gatherings or a light meal. Serve them with your favorite dipping sauce for an irresistible appetizer that’s sure to impress!
Ingredients
Scale
- 1 cup cooked shrimp (peeled and deveined)
- 6 large rice paper wrappers
- 1 cup cooked thin rice noodles
- 1 medium carrot (julienned)
- 1 small cucumber (thinly sliced)
- ¼ cup fresh mint leaves
- ¼ cup fresh cilantro leaves
- ¼ cup peanut or hoisin dipping sauce
Instructions
- Sauté shrimp in a skillet over medium heat for 3-4 minutes until pink and opaque; add minced garlic halfway through.
- Soak rice noodles in hot water for 5-7 minutes until softened; drain well.
- Julienne the carrot and slice the cucumber into thin strips; chop mint and cilantro.
- Dip a rice paper wrapper in warm water for about 10 seconds until pliable. Lay it flat on a surface.
- Place some noodles, shrimp, vegetables, and herbs in the center of the wrapper and fold tightly like a burrito.
- Repeat with remaining ingredients. Serve rolls on a platter with your chosen dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 2 spring rolls (130g)
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg