Shrimp and Vegetable Fresh Spring Rolls with Nori
- Low sodium
- Low fat
- Low carb
- Fast recipes
Ingredients
- 12 rice paper wrappers (about 8-1/2 inches/21 cm diameter)
- 12 sheets roasted nori
- 6 leaves leaf lettuce, halved with centre ribs removed
- 1 cup (250 mL) finely julienned carrots
- 1 cup (250 mL) finely julienned celery
- 1 cup (250 mL) finely julienned cucumber
- 3/4 cups (175 mL) finely julienned red bell pepper
- 3/4 cups (175 mL) finely julienned green bell pepper
- 12 cooked large shrimp, halved lengthwise
- 1/2 cup (125 mL) loosely packed Thai basil or other basil leaves
- 1/2 cup (125 mL) loosely packed coriander leaves
- 1/4 cup (60 mL) chopped roasted peanuts
- 1/4 cup (60 mL) crispy fried sliced shallots
- <strong>Spring Roll Sauce</strong>:
- 2 or 3 red Thai (bird's eye) peppers or 1 hot red pepper, seeded and minced
- 1 clove garlic, minced
- 1/4 cup (60 mL) palm sugar or light brown sugar
- 1/4 cup (60 mL) rice vinegar
- 1 tbsp (15 mL) fish sauce
- 1-1/2 tbsp (22 mL) lime juice
Preparation
Spring Roll Sauce: Place peppers and garlic in heatproof bowl. In small saucepan, bring sugar, rice vinegar and fish sauce to boil, stirring until sugar is dissolved; pour over pepper mixture. Stir in lime juice. Set aside.
Dip a rice paper wrapper in warm water a few times until pliable; lay it flat (with concave side of pattern facing up) on tea towel on work surface. Place 1 nori sheet, shiny side down, over wrapper; place lettuce leaf over nori.
Using a generous 1 tbsp/15 mL each of carrots, celery and cucumber, and 1 tbsp/15 mL each of red and green pepper, make a line of vegetables across middle of wrapper. Top with 2 shrimp halves, then a few basil leaves and generous pinch coriander leaves.
Sprinkle with 1 tsp/5 mL each peanuts and shallots. Roll up tightly. (Refrigerate in airtight container between sheets of parchment or wax paper for up to 8 hours.) Just before serving, trim ends off neatly and cut each roll into 2 or 3 pieces. Serve with Spring Roll Sauce.
Makes 12 rolls, or 24 to 36 pieces.
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