Shrimp and Crunchy Vegetable Spring Rolls with Sweet and Sour Chili Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Use leftover Shrimp Salad with Lemon-Herb Vinaigrette to make this. Be sure to remove tails from shrimp. Prep: 25 minutes. Ingredients:
8 (12-inch) rice paper wrappers |
4 cups shrimp salad with lemon-herb vinaigrette (tails removed from shrimp) |
2 cups mixed spring greens |
1/2 cup spicy sprout mixture (optional) |
sweet and sour chili sauce |
Directions:
1. Soak 1 wrapper in a large shallow dish of water 30 to 45 seconds or just until pliable. (If soaked too long, it will fall apart.) Drain on paper towels.
2. Add 1/2 cup Shrimp Salad about 2 inches from edge of wrapper. Top with 1/4 cup greens and, if desired, a few sprouts. Fold in sides, and roll tightly away from you. Repeat soaking and stuffing procedures with remaining wrappers and filling. Slice diagonally into 3 pieces, place on a platter, and serve with Sweet and Sour Chili Sauce.
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