Spring Rolls With Shrimp, Red Rice and Herbs Recipe

Name: Spring Rolls With Shrimp, Red Rice and Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups cooked red jasmine rice; 1/4 cup rice vinegar; 2 teaspoons soy sauce; 2 large carrots, peeled and grated; 1 small red bell pepper, seeded and cut in thin julienne; 2 teaspoons black sesame seeds or toasted regular sesame seeds; 1/2 cup coarsely chopped cilantro, plus additional sprigs; ⅓ cup mint leaves, coarsely chopped, plus additional leaves; 1/4 cup Thai basil, coarsely chopped, plus additional leaves; Salt to taste; 8 to 10 inner romaine lettuce leaves, cut in chiffonade (crosswise strips); 12 large fully cooked shrimp, cut in half lengthwise; 8 8 1/2-inch rice flour spring roll wrappers

Servings: persons

1 3/4 cups cooked red jasmine rice
1/4 cup rice vinegar
2 teaspoons soy sauce
2 large carrots, peeled and grated
1 small red bell pepper, seeded and cut in thin julienne
2 teaspoons black sesame seeds or toasted regular sesame seeds
1/2 cup coarsely chopped cilantro, plus additional sprigs
⅓ cup mint leaves, coarsely chopped, plus additional leaves
1/4 cup Thai basil, coarsely chopped, plus additional leaves
Salt to taste
8 to 10 inner romaine lettuce leaves, cut in chiffonade (crosswise strips)
12 large fully cooked shrimp, cut in half lengthwise
8 8 1/2-inch rice flour spring roll wrappers

1
Toss the rice with 1 tablespoon of the rice vinegar and the soy sauce
2
Place the shredded carrots, peppers, sesame seeds and chopped herbs in a large bowl and toss with 2 tablespoons of the rice vinegar and salt to taste.
3
Place the lettuce in another bowl and toss with the remaining vinegar and salt to taste.
4
Fill a bowl with warm water and place a spring roll wrapper in it just until it is pliable, about 30 seconds.
5
Remove from the water and drain briefly on a kitchen towel.
6
Place the wrapper on your work surface in front of you and arrange several whole mint, cilantro and basil leaves, vein side up, on the wrapper.
7
Arrange 3 shrimp halves, cut side up, down the middle of the wrapper, leaving a 2-inch margin on the sides.
8
Top with a handful of the carrot mixture, then with a handful of lettuce.
9
Place a handful of rice over the lettuce.
10
Fold the sides in, then roll up the spring rolls tightly, squeezing the filling to get a tight roll.
11
Refrigerate until ready to serve.
12
Serve with a dipping sauce of your choice.

1400

kcal

Calories

Fat

230

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 3/4 cups cooked red jasmine rice, 1/4 cup rice vinegar, 2 teaspoons soy sauce, 2 large carrots, peeled and grated, and more.

Yes, Spring Rolls With Shrimp, Red Rice and Herbs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Rolls With Shrimp, Red Rice and Herbs

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