27 Nov Making Fun Healthy Meals (turkey aftermath)
After a Thanksgiving feast all weekend, I needed a healthy alternative that was fun to make with my husband. All the holiday family and friend time inspired me to continue sharing love with my man… so he helped me wrap these yummy SHRIMP SPRING ROLLS. They are simple, fresh, delicious, and a change from turkey and stuffing. Check out my recipe.
- 10 jumbo shrimp cut lengthwise in half, 16-20 count
- 10 round rice paper wrappers
- 10 boston lettuce leaves, stem ends removed, cut in half
- 8 ounces thin rice noodles
- 1/2 cup carrots shredded
- 1/2 cup red cabbage thinly shredded
- 1/2 cup bean sprouts
- 1 bunch of fresh mint leaves
- 1/2 cup cilantro, chopped
- Serve with your favorite peanut or spicy sauce!
Boil enough water to cover all the shrimp in a saucepan. Once the water comes to a boil, add shrimp and cook for 1 minute or until shrimp is opaque. Drain and cool shrimp in the refrigerator. Once cooled, remove the shell and cut the shrimp lengthwise in half and set aside.
Boil the dried rice noodles according to package directions. Drain and rinse with cold water, then place in the refrigerator.
Immerse one rice paper sheet into warm water in a bowl for 15 to 20 seconds. Remove the sheet and lay flat on a dampened cloth. The paper will become more malleable as you build each roll.
Lay one piece of lettuce over the bottom portion of the rice paper. Then, place 1 tablespoon of noodles, 1 teaspoon of carrots, 1 teaspoon of cabbage, and a few bean sprouts. Roll up the paper halfway into a cylinder. Fold in the corners and place 2 shrimp halves (cut side down and along the crease). Place some cilantro and mint leaves next to the shrimp and tightly roll until sealed. Repeat and serve with your dipping sauce.