Spring roll with shrimps

Spring rolls with shrimps are Asian rolls that can be either deep-fried until crispy or served fresh—wrapped in transparent rice paper. The filling can be anything: vegetables, herbs, noodles, shrimp, or avocado. They are typically served with sauces—peanut, soy, or something spicy.

Preparation Time

0-30 min

Difficulty

Easy

CAL

250-500 calories

Type of Food

Appetizer

Recipe author

Afis Davrishov

Ingredients

Shrimp

100 gram

Zucchini

50 gram

carrot

50 gram

mozzarella

100 gram

Rice paper

25 gram

Egg

1 piece

Sun-dried cherry tomatoes

30 gram

micro herbs

5 gram

step

Peel the carrots and cut them into thin strips. Cut the zucchini into strips as well; you can leave the skin on. Blanch the julienned vegetables in boiling water until tender. Carefully peel the raw shrimp and remove the intestinal vein. Grate the mozzarella cheese using a coarse grater.

step

Place the shrimp, sautéed vegetables, and mozzarella cheese on the rice paper.

step

Brush the edges of the rice paper with egg and roll them up tightly.

step

Heat a skillet and fry the spring rolls in oil until they are golden brown and fully cooked.

step

Place the prepared spring rolls on a serving plate.

Serve

Garnish the dish with sun-dried cherry tomatoes and microgreens. Serve hot with sweet chili sauce.

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