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When you want a quick dinner, try these shrimp and vegetable spring rolls. Serve them with peanut sauce for dipping.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Place some warm water in a shallow dish. Dip each spring roll wrapper in warm water; place between damp paper towels for 10 minutes.

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  • Meanwhile, for filling, in a large bowl combine shrimp, lettuce, carrots, green onions, and cilantro. Add 2 tablespoons of the peanut dipping sauce and 1 tablespoon of the rice vinegar. Toss to coat.

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  • For the dipping sauce, in a small bowl stir together the remaining 3 tablespoons peanut sauce and 1 tablespoon rice vinegar; set aside.

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  • Place about 1/2 cup of the filling about 1/2 inch from the bottom edge of 1 of the moistened spring roll wrappers. Fold the bottom edge of the wrapper over the filling. Fold in sides. Roll up. Repeat with remaining filling and spring roll wrappers. Cut in half; serve with dipping sauce. Makes 4 servings (8 rolls).

Nutrition Facts

214 calories; 4 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 111 mg cholesterol; 524 mg sodium. 300 mg potassium; 29 g carbohydrates; 2 g fiber; 7 g sugar; 15 g protein; 8795 IU vitamin a; 10 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 1 mcg vitamin b12; 50 mg calcium; 3 mg iron;

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