Recipe Header

Shrimp Spring Rolls

Shrimp Spring Rolls
Yield: 20 Servings (2 rolls)

Yield: 20 Servings (2 rolls)

40 count Butter lettuce, leaves
2 oz Mint sprigs
40 fl oz Peanut sauce
40 oz Rice noodles, prepared
18 oz Shrimp, 16-20 ct., cooked, halved lengthwise
40 oz Simplot Good Grains™: Thai Style Red Quinoa & Vegetable Blend 6/2.5lb
40 count Spring roll papers
Preparation Instructions:
• Prepare the Thai style grain blend according to package directions. Chill.
• Fill a 2 inch half hotel pan with lukewarm water. Soak the rice paper wrappers in the warm water 1 to 2 at a time, submerging each wrapper evenly and soaking until soft.
• As you remove each wrapper from the water, blot dry and fill it immediately with 3 shrimp halves, 1 oz Thai style blend, 1/2 oz noodles, lettuce leaf and 1 sprig of mint.
• Don't overfill the wrapper as it will be difficult to roll. To roll, fold the bottoms of the wrapper up over the filling on both sides, them roll to close.
• Repeat to make your second roll. Serve with 2 fl oz peanut sauce.
Products used in this recipe

More Recipe Collections