Shrimp Spring Rolls With Garden Fresh Bell Peppers
With plenty of vitamin C to power your immune system and the rich antioxidant properties of beta-carotene, bell peppers are a low-calorie veggie you can crunch on guilt-free!
Who knew? We do!
Shrimp Spring Rolls With Garden Fresh Bell Peppers
by The Cooking Studio
Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: 10
Ingredients:
- 1 bell pepper, cut into matchstick size
- 2 carrots, peeled and cut into matchstick size
- ¼ jicama, peeled and cut into matchstick size
- 1 head romaine lettuce, finely shredded
- 1 bunch mint, diced
- ½ bunch cilantro, diced
- 1.5 lb. cooked medium shrimp, peeled and deveined, sliced in half
- 10 dried rice paper wrappings
Instructions:
To construct the rolls, first put very hot water in a large saucepan or flat-bottomed bowl a little bigger than your rice paper. Soak one sheet of rice paper wrapping in the hot water for 7 seconds, then take it out and lay it on a flat surface/sheet pan. The wrapping will still be a bit stiff, but it will continue to get soft as you add the filling. Layer 1 or 2 shrimp halves and equal parts (about 1 T. each) of bell pepper, carrot, jicama, romaine, mint, and cilantro in one corner of the soaked wrapping. Roll like a burrito into a tight spring roll, and place on a bed of shredded lettuce. Repeat with remaining ingredients. Serve immediately with the dipping sauce.
Peanut Sauce
by The Cooking Studio
Prep Time: 10 minutes
Cook Time: 7 minutes
Yield: 10
Ingredients:
- 1/4 cup creamy peanut butter
- 1 T. hoisin sauce
- 2 tsp. soy sauce
- 1 clove garlic, mashed (or about 1 tsp. minced)
- 1 tsp. Sriracha sauce or a chili garlic sauce, optional for spice
- 1–2 T. warm water, or more as needed
Instructions:
To make the dipping sauce, combine the ingredients and serve in small dipping bowls.