Shrimp Spring Rolls
Fresh, healthy and flavorful these Shrimp Spring Rolls are a breeze to make. The shrimp are skewered, grilled, then glazed in a Sweet Red Chili Sauce. Tuck them into a rice paper roll with vermicelli noodles and your favorite veggies for a fresh and crunchy bite.
Shrimp Spring Rolls
Difficulty: Moderate
Prep time: 30 minutes
Cook time: 10 minutes
Serves: 6
Ingredients: |
|
|
2 oz. |
Vermicelli Rice Noodles |
|
1 lb. |
Shrimp, peeled & deveined |
| 1 T | Sesame Oil |
| 1/4 cup | Red Rooster Sweet Chili, more for dipping |
| 6 | Rice Paper Wrappers |
| 2 | Bok Choy Stalks & Leaves, julienned |
| 2 T | Mint, julienned |
| 2 T | Cilantro, chopped |
| 1 | Carrot, julienned |
Instructions:
- In a medium bowl, cover the cellophane noodles with hot water and let stand until soft, about 20 to 30 minutes. Drain, cover with a damp towel, and set aside.
- Meanwhile, preheat grill to 425° F.
- Toss shrimp in sesame oil, then skewer.
- Grill shrimp 2 minutes per side, then baste with Red Rooster and grill another minute.
- Remove from grill, cool, and slice shrimp in half, lengthwise.
- Working one at a time, soak wrappers in hot water, until pliable, then lay on a sheet of wax paper.
- On the bottom half of each wrapper, layer bok choy, noodles, shrimp, fresh herbs, and carrots.
- Tightly roll each wrapper, tucking in the ends first, then bringing up the side closest to you, and continue rolling. Cover spring rolls with a damp towel until each roll is filled. Cut in half, on an angle. Serve with additional Red Rooster for dipping, if desired.
Shrimp Spring Rolls
PS Seasoning
6
30 minutes
10 minutes
Thai
Seafood
Ingredients
2 oz. Vermicelli Rice Noodles
1 lb. Shrimp, peeled & deveined
1 T Sesame Oil
1/4 cup Red Rooster Sweet Chili, more for dipping
6 Rice Paper Wrappers
2 Bok Choy Stalks & Leaves, juliennedv
T Mint, julienned
2 T Cilantro, chopped
1 Carrot, julienned
Directions
In a medium bowl, cover the cellophane noodles with hot water and let stand until soft, about 20 to 30 minutes. Drain, cover with a damp towel, and set aside.
Meanwhile, preheat grill to 425° F.
Toss shrimp in sesame oil, then skewer.
Grill shrimp 2 minutes per side, then baste with Red Rooster and grill another minute.
Remove from grill, cool, and slice shrimp in half, lengthwise.
Working one at a time, soak wrappers in hot water, until pliable, then lay on a sheet of wax paper.
On the bottom half of each wrapper, layer bok choy, noodles, shrimp, fresh herbs, and carrots.
Tightly roll each wrapper, tucking in the ends first, then bringing up the side closest to you, and continue rolling. Cover spring rolls with a damp towel until each roll is filled. Cut in half, on an angle. Serve with additional Red Rooster for dipping, if desired.
