Shrimp Spring Rolls
These Shrimp Spring Rolls are light and fresh with nutrient-rich ingredients that will please both body and mind.
Servings: 6 people
Calories: 107kcal
Ingredients
- 1 pound shrimp medium, shelled, deveined and cooked
- 1 cup bean threads noodles
- 1 bell pepper medium; green, yellow, or red
- 1 carrot medium
- 1 mint leave sprig chopped
- 1 teaspoon toasted sesame seeds
- 1 teaspoon sesame oil
- 4 spring roll skins
Instructions
- Soak the bean thread noodles for 10 minutes in room temperature water until soft. Remove from water and cut into halves; in bowl toss noodles with oil, sesame seeds, and mint.
- Cut bell peppers and carrots into julienne shape (small sticks shape).
- Place 1/2 inch of warm water in a plate. Submerge a spring roll skin in water for 10 seconds. Remove from water and transfer to a clean work surface. Place shrimp in a straight row across the lower third of spring roll skin. Top shrimp with carrots, bell peppers, and 1/3 cup rice noodles mixture.
- Carefully lift the edge of spring roll skin nearest you up and over the filling. Fold sides over filling and continue to roll away from you until edges are sealed. Transfer summer roll to a platter, cover with a damp paper towel and continue building remaining rolls.
Nutrition
Serving: 1each | Calories: 107kcal | Carbohydrates: 4g | Protein: 11g | Fat: 3g | Cholesterol: 143mg | Sodium: 353mg | Fiber: 1g | Sugar: 18g |
| SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4