Refresh your menu with these Thai Spring Rolls with Shrimp. Add these tasty Thai spring rolls to your lunch or dinner repertoire for some extra excitement.
What You Need
Original recipe yields 4 servings
1/2 cup KRAFT Zesty Lime Vinaigrette Dressing
1 Tbsp. grated gingerroot
dash crushed red pepper
1/2 lb. frozen uncooked cleaned medium shrimp, thawed, coarsely chopped
4 round rice paper sheets (8-1/2 inch)
1-1/2 cups shredded lettuce
1/2 cup each matchlike English cucumber and red bell pepper sticks
1/4 cup shredded carrots
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Let's Make It
Cook dressing, ginger and crushed pepper in medium skillet on medium heat 1 min. or until heated through. Add shrimp; cook and stir 1 to 2 min. or until shrimp turn pink. Cool slightly.
Soften 1 rice paper sheet in water 20 sec. or just until pliable; place on work surface. Top with layers of 1/4 of each of the lettuce, shrimp mixture, cucumbers, bell peppers and carrots to within 1 inch of edge of rice paper. Fold in opposite sides of rice paper, then roll up burrito style; place, seam side down, on platter.
Repeat with remaining ingredients to make additional spring rolls.
Since the rice paper sheets become soft and sticky when moistened, it is important to prepare roll-ups one at a time as directed in recipe.
Sprinkle 1/4 cup chopped fresh cilantro and/or mint over topped rice paper sheets before rolling up as directed.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.