Description
A fresh and flavorful appetizer featuring shrimp, pesto, and vegetables wrapped in rice paper.
Ingredients
Scale
- 8 large shrimp, peeled and deveined
- 8 round rice paper wrappers
- 1/2 cup prepared basil pesto
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 cup fresh lettuce leaves
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- Warm water for dipping
Instructions
- Boil the shrimp for 2-3 minutes until pink and cooked through. Drain and set aside.
- Prepare a shallow dish of warm water. Dip one rice paper wrapper into the water for 5-10 seconds until pliable.
- Lay the wrapper flat on a damp cutting board. In the center, place a lettuce leaf, a few shreds of carrot, cucumber slices, mint, cilantro, and one shrimp.
- Add a teaspoon of pesto over the fillings.
- Fold the sides of the wrapper inward, then tightly roll from the bottom to enclose the fillings.
- Repeat with the remaining wrappers and fillings. Serve immediately.
Notes
- Keep the rice paper wrappers covered with a damp cloth to prevent drying.
- Use a sharp knife to cut the rolls in half for easier serving.
- You can substitute the shrimp with cooked chicken or tofu.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: No-Cook Assembly
- Cuisine: Fusion
Nutrition
- Serving Size: 1 spring roll
- Calories: 95
- Sugar: 1g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg