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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Spring Rolls With Shrimp, Red Rice and Herbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions