Rice Paper Shrimp Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
- 7 medium rice paper rolls- 15 small, raw shrimp, with tails removed- 1/2 cup shredded carrot- 3/4 cup diced celery - 1/2 large yellow bell pepper, sliced into strips- 1 bundle rice vermicelli- 2 TBSP sesame oil- 2 TBSP soy sauce- 3 TBSP chunky mild salsa- Sprinkle of garlic powder or 1 clove garlic, minced- 1/2 TSP paprika- Shake of black pepper
Heat sesame oil in a frying pan or wok on medium heat. Add your veggies, shrimp, soy sauce, salsa and spices.
Pour hot water in a medium dish and place rice vermicelli in the dish to soften.
In a large dish, add hot water. When veggies are cooked to your liking and shrimp is curled, turn off the stove. Add rice vermicelli to the wok/pan and stir. You may wish to cut the vermicelli so it isn't so long.
Take 1 rice paper and place it into the large bowl of hot water. hold it there for approx 5 seconds, until the paper becomes soft. Place the rice paper on a clean dish towel so that it is laying flat. Be careful as it can tear easily.
Add 2 tbsp of the veggie mixture on the rice paper, in the lower middle part so that it can easily be folded. Slowly roll the rice paper into a roll, tucking the corners towards the center as you roll. Hold it tightly, but gently, as you roll.
Repeat for the next 6 rice papers and garnish with fresh herbs of your choice.
Serve with your choice of sauce. Suggestions:
-cherry
-teriyaki sauce
-peanut sauce
-salsa
-plumb
Number of Servings: 7
Recipe submitted by SparkPeople user STACIELOVE.
Pour hot water in a medium dish and place rice vermicelli in the dish to soften.
In a large dish, add hot water. When veggies are cooked to your liking and shrimp is curled, turn off the stove. Add rice vermicelli to the wok/pan and stir. You may wish to cut the vermicelli so it isn't so long.
Take 1 rice paper and place it into the large bowl of hot water. hold it there for approx 5 seconds, until the paper becomes soft. Place the rice paper on a clean dish towel so that it is laying flat. Be careful as it can tear easily.
Add 2 tbsp of the veggie mixture on the rice paper, in the lower middle part so that it can easily be folded. Slowly roll the rice paper into a roll, tucking the corners towards the center as you roll. Hold it tightly, but gently, as you roll.
Repeat for the next 6 rice papers and garnish with fresh herbs of your choice.
Serve with your choice of sauce. Suggestions:
-cherry
-teriyaki sauce
-peanut sauce
-salsa
-plumb
Number of Servings: 7
Recipe submitted by SparkPeople user STACIELOVE.
Nutritional Info Amount Per Serving
- Calories: 112.6
- Total Fat: 4.3 g
- Cholesterol: 16.3 mg
- Sodium: 320.8 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 1.0 g
- Protein: 3.9 g
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