California Farm Fresh Shrimp Spring Roll
Quick fresh cold shrimp salad in see through spring roll wrapper with green onion, nappa cabbage and sweet peppers on a bed of cold mung bean glass noodles. Makes great appetizers or a complete lunch for two.
California Farm Fresh Shrimp Spring Roll
Quick fresh cold shrimp salad in see through spring roll wrapper with green onion, nappa cabbage and sweet peppers on a bed of cold mung bean glass noodles. Makes great appetizers or a complete lunch for two.
Open in Cookpad AppSteps
- 1
Soak nest of noodles in cold water, bring to boil, drain in sieve, rinse with cold water.
- 2
Rinse cooked frozen shrimp under cold water till soft, remove tails.
- 3
Rinse dry rice spring roll wrapper under warm water on both sides, lay down on working surface.
- 4
Lay bed of glass noodles on wetted rice spring roll wrapper, shrimp on top, flanked with slivered green onion, strip of napa cabbage on top with fresh or dried lemon grass, strips of sweet peppers on top, 4 drops of thick sweet soy sauce.
- 5
Fold top and bottom rice spring roll wrapper over filling, fold one side tight over filling, roll over other side, dry to allow wrapper to glue shut. Serve and Enjoy.
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