Sunday, March 17, 2013

Shrimp Spring Rolls


25 Cooked Shrimp (50-70 count), cut into bite size pieces
6-7 Butter Lettuce Leaves
2 small Cucumbers, julienned 
1/2 Sweet Red Pepper, julienned
1 small Carrot, julienned
1/4 cup Cilantro leaves
6 Spring Roll Wrappers

Sauce

1/4 cup Mayo
2 tablespoons Chili Garlic Sauce
Zest of Lemon
2 tablespoons Lemon Juice
1 Garlic Clove, grated
1 tablespoon fresh Ginger, grated
Salt, Pepper, to taste

To make the sauce:  Mix all of the ingredients.  Set aside.

In a small bowl, add shrimp.  Toss them with the half of the prepared sauce, season with salt and pepper.
Reserve the rest of the sauce for dipping.

To make spring rolls:  Dip spring roll wrapper into hot water for few seconds, one a time.

Place lettuce leave, about 2 tablespoons shrimp mixture,  2 pieces of cucumber, 1 piece of pepper, and few cilantro leaves.  Fold the bottom edge over the filling; fold in both sides and roll up tightly.  Cut in half.

Makes 12 pieces.



Can be made 2 hours ahead.  Just cover with plastic wrap and refrigerate.

 







 




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