Shrimp Spring Rolls
Casey has brought these to Super Bowl parties to add something bright and fresh to the mix. They make a great and tasty finger food.
Shrimp Spring Rolls
Casey has brought these to Super Bowl parties to add something bright and fresh to the mix. They make a great and tasty finger food.
Cooking Instructions
- 1
Bring a large sauce pot of water to boil. Add the shrimp and cook until they turn pink about 1-2 minutes. Strain and run cool water over them. Cut them into 1/2 inch sections.
- 2
Set up your assembly station, with the butter leaves first, then shrimp, noodles, cabbage and carrots mixed together, avocado, and mint and basil mixed together.
- 3
Fill a rimmed baking sheet with warm water. Add to the front of your station.
- 4
Soak one rice paper wrapper in the baking sheet water for about 30 seconds, until the wrapper is soft. Move the wrapper to a plate.
- 5
Onto the wrapper, lay the butter leaf down flat. On top of the leaf, add the rest of your ingredients. Fold the wrapper over the lettuce, rolling up the lettuce around the rest of the ingredients. Fold in each side of the wrapper and roll up the rest of the spring roll. Repeat steps 3 and 4 until you are out of ingredients.
- 6
To make the sauce, whisk ingredients together.
- 7
Dip or pour the sauce onto the spring rolls and watch them disappear!
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