Friday, July 23, 2010

Spring Roll


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.


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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