House of Asia > Recipes > Spring rolls with shrimp and colored paper

Spring rolls with shrimp and colored paper

15 min

4 servings

mild

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Rainbow Spring Rolls! Want to add a splash of color to your dish and bring an exotic flair to your plate? These colorful shrimp spring rolls not only look spectacular but also surprise with their freshness and delicate flavor. Prepare for a true feast for the eyes and palate!

Shrimp Vegetables Thailand up to 15 minutes

Ingredients

1 pack Colored rice paper for spring rolls and spring rolls House of Asia
10 shrimps
1 cucumber, cut into thin strips
100 g white turnip, cut into thin strips
100 g carrots cut into thin strips
100 g green beans
1 baby romaine lettuce
A few coriander leaves
A few mint leaves

Sauce to serve:

5 tablespoons House of Asia Fish Sauce
5 tablespoons House of Asia Lime Juice
3 teaspoons of sugar
2 teaspoons chopped garlic
1 teaspoon chopped ginger
2 teaspoons chopped chili or 2-3 teaspoons garlic-ginger chili paste instead of fresh garlic, chili, and ginger.
2 tablespoons chopped cilantro
1 tablespoon of toasted white sesame seeds

A method of preparing

Peel and devein the shrimp. Blanch them in salted water for 2-3 minutes, then rinse with cold water.
Clean the green beans and also blanch them in salted water for 5 minutes.
Dip a sheet of rice paper in water for 1 second. Place the vegetables on the bottom of the soaked sheet. Add cilantro, mint, lettuce, and sliced shrimp. Roll up.
Cut the prepared spring rolls in half and serve with sauces.
Prepare the sauce: In a bowl, whisk together the fish sauce, lime, and sugar until dissolved. Add the remaining ingredients and mix.

TIP: You can replace the shrimp with chicken breast in the recipe, just cut it into thin strips, marinate it in soy sauce and fry it in a pan.