Shrimp & Veggie Spring Roll
- Number of Servings: 2
Ingredients
1 tbsp Thai Sweet Chili Sauce1 tsp. Hoisin Sauce1 oz matchstick cut carrots1.5 oz shredded lettuce1 oz rice sticks cooked according to package directions6 oz. cooked shrimp2 Blue Dragon Spring Roll Wrappers1 tsp. seasoned rice vinegar (divided)
Mix Chili Sauce and Hoisin in a small dish and set aside. Toss carrots with 1/2 tsp. rice vinegar, set aside. Toss rice sticks (cooked) with 1/2 tsp. rice vinegar, set aside. Soften Spring Roll wrapper according to package directions. When pliable/sticky, spread half of sauce on one wrapper (leaving about an inch all the way around the edge). Layer half of shrimp, carrots, lettuce, and rice sticks in center of circle. Fold over ends and then carefully wrap/roll until sealed. (not as easy as it sounds---I ended up loosely wrapping and then tightening with plastic wrap, then left to "gel" in fridge). Repeat with 2nd wrapper and remaining filling.
Note, sauce could be left out of roll, to make it easier to wrap and look nicer. Instead use for dipping---putting it in the roll makes this a good "on the go" meal.
Serves 2 as appetizer
Serves 1 as a meal
Number of Servings: 2
Recipe submitted by SparkPeople user RAYANDKIM.
Note, sauce could be left out of roll, to make it easier to wrap and look nicer. Instead use for dipping---putting it in the roll makes this a good "on the go" meal.
Serves 2 as appetizer
Serves 1 as a meal
Number of Servings: 2
Recipe submitted by SparkPeople user RAYANDKIM.
Nutritional Info Amount Per Serving
- Calories: 218.0
- Total Fat: 1.0 g
- Cholesterol: 165.0 mg
- Sodium: 797.8 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 0.7 g
- Protein: 17.7 g
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