Fresh Shrimp Spring Rolls
by Enzo Laurent 2 years ago
0 (0)
10 minutes
471.5 kcal
55.4 g carbs
Description
Savory fresh shrimp spring rolls with tangy dipping sauce.
Ingredients
- 2 ounces uncooked bean threads (cellophane noodles)
- 2 tablespoons oil, or more as needed
- 8 ounces tofu, drained and sliced into strips
- 8 rice paper sheets
- 1 bunch fresh basil
- ⅓ cup fresh cilantro
- 1 cup bean sprouts
- 1 cucumber, peeled and julienned
- 1 medium carrot, peeled and julienned
- 1 cup shredded lettuce
- ½ cup chopped onion
- 16 cooked small peeled and deveined shrimp
- 2 ounces sweet chili sauce
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
Directions
- 1. Cover noodles with boiling water for 20 minutes. Drain and set aside.
- 2. Heat oil in a skillet over medium-high heat. Add tofu strips; pan-fry until golden, 5 to 7 minutes per side. Remove from heat and let cool, about 10 minutes.
- 3. Fill a large bowl with hot water. Dip one sheet of rice paper in the water for 20 seconds, then lay flat. Place 2 basil leaves, 2 cilantro leaves, 3 to 4 bean sprouts, a small handful of cucumber, carrot, lettuce, and onion, 2 shrimp, and 1 strip of tofu in rows across the middle of the rice paper. Fold the wrapper at both ends and roll tightly. Repeat with remaining ingredients.
- 4. Combine chili sauce, soy sauce, and lemon juice in a small bowl for dipping sauce. Serve with spring rolls.
Nutrition Facts
serving: 8 spring rolls
calories: 471.5 kcal
carbohydrates: 55.4 g
protein: 22.3 g
saturated fat: 3.2 g
cholesterol: 78 mg
sodium: 905.2 mg
fiber: 5.3 g
sugar: 17.8 g
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