Asian Spring Rolls
Recipe from
Better Homes and Gardens
When you want a quick dinner, try these shrimp and vegetable spring rolls. Serve them with peanut sauce for dipping.
Servings:
4 servings
Total Time:
30 mins
Ingredients
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8 8-inchround spring roll wrapperssee savings
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8 ouncesfresh or frozen cooked, peeled and deveined shrimp, coarsely chopped (1-1/3 cups)see savings
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1 smallhead Bibb lettuce, cored and shredded (2 cups)see savings
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1 cupshredded carrots (2 medium)see savings
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1/4 cupsliced green onions (2)see savings
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2 tablespoonssnipped fresh cilantrosee savings
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5 tablespoonspurchased peanut dipping saucesee savings
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2 tablespoonsseasoned rice vinegarsee savings
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Directions
1.
Place some warm water in a shallow dish. Dip each spring roll wrapper in warm water; place between damp paper towels for 10 minutes.
2.
Meanwhile, for filling, in a large bowl combine shrimp, lettuce, carrots, green onions, and cilantro. Add 2 tablespoons of the peanut dipping sauce and 1 tablespoon of the rice vinegar. Toss to coat.
3.
For the dipping sauce, in a small bowl stir together the remaining 3 tablespoons peanut sauce and 1 tablespoon rice vinegar; set aside.
4.
Place about 1/2 cup of the filling about 1/2 inch from the bottom edge of 1 of the moistened spring roll wrappers. Fold the bottom edge of the wrapper over the filling. Fold in sides. Roll up. Repeat with remaining filling and spring roll wrappers. Cut in half; serve with dipping sauce. Makes 4 servings (8 rolls).
Nutrition information
Per serving: Calories 214, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 111 mg, Sodium 524 mg, Carbohydrate 29 g, Total Sugar 7 g, Fiber 2 g, Protein 15 g. Daily Values: Vitamin A 0%, Vitamin C 17%, Calcium 5%, Iron 15%. Exchanges: Vegetable 2, Starch 1, Medium-Fat Meat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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