Spring Vegetable Rolls with Shrimp

Spring Vegetable Rolls with Shrimp


rice paper
— 200 gr. boiled shrimp (cut in half lengthwise)
— 50g. rice noodles (can be replaced by buckwheat noodles or rice)
— 1-2 pieces. sweet pepper
— 1 carrot
— 1 bunch of lettuce
— 1-2 pieces. cucumber
— Soy sauce or any sharp and sweet sauce to your taste
— Salt, a little balsamic vinegar, olive oil


Vegetarian Times

Cook rice noodles for about 5 minutes and fold it in a colander. At the same time in a small frying pan, heat 1 tablespoon of olive oil and fry the shrimp; you should not fry them for a long time, we just need to be browned them, so it will be only a couple of minutes. Then put the shrimp on a napkin, to get rid of excess oil. While the shrimp cool, cut into thin julienne vegetables.
Sheet rice paper gently wet and put on a wet cutting board. At first, rice paper evenly spread rice noodles, then a lettuce leaf, and it spread all the remaining ingredients and wrap. Wrap can be either «envelope», or just leaving one or both sides open. (advantage is the availability of special mat for rolling rolls, since it is easier to cope with the process)
Roll roll tightly, but be very ostorozhny- rice paper may tear. If you wish, you can fry the rolls prepared with olive oil. Serve the spring rolls with soy sauce or any other sweet and spicy sauce.

Chichic Silicone Pot Holder, Trivet Mat, Jar Opener, Spoon Rest and Garlic Peeler, Heat Resistant Hot Pads, Set of 4

Spring Vegetable Rolls with Shrimp

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