No-Fry Shrimp Spring Rolls

May 2011
No-Fry Shrimp Spring Rolls

by 1 people

add your rating

Add a comment

Spring rolls are the answer to an egg roll addictscry for a healthy choice.

Yield: 8

Prep: 35 mins

Cook: 5 mins

  • 24 large shrimp (about 1 pound), peeled and deveined
  • 4 cloves garlic, finely chopped
  • 3 tablespoons hot sesame oil
  • 3 tablespoons fish sauce
  • 3 tablespoons fresh lime juice
  • 3 teaspoons honey
  • 8 rice paper wrappers (8 inches each)
  • 1 large cucumber--peeled, seeded and thinly sliced into 3-inch strips
  • 2 carrots, peeled into ribbons
  • 24 fresh mint leaves (about 1/2 cup)
  • 8 green-leaf lettuce leaves
  1. In a medium bowl, combine the shrimp, three-quarters of the garlic and the sesame oil; refrigerate for 30 minutes or up to overnight. In a small bowl, combine 1/4 cup warm water, the fish sauce, lime juice, honey and remaining garlic.
  2. Preheat a large skillet over medium-high heat. Add the shrimp and cook, stirring, until opaque, about 3 minutes.
  3. Fill a 9-inch round cake pan with an inch of warm water. Working with 1 at a time, dip the rice paper wrappers in the water, turning once, until softened, about 6 seconds, and place on a paper-towel-lined work surface. Place one-eighth of the cucumber and carrots across the center of the wrapper. Arrange 3 shrimp across the vegetables and top with 3 mint leaves. Fold up the bottom edge over the filling, then fold in the 2 sides and roll closed. Repeat with the remaining wrappers. Place each roll on a lettuce leaf and serve with the dipping sauce.
Tip Garlic
  • Heart-healthy, flavorful garlic makes two appearances--sweeter when cooked with the shrimp, and sharper in the dipping sauce.
Tip Thin-Sliced Cuke and Carrots
  • Get that irresistible crispiness from veggies instead of from high-calorie fried dough.
Tip Shrimp
  • Shrimp is a light, fresh-tasting alternative to the usual pork filling.