Shrimp Spring Roll Recipe

Gluten-free Shrimp Spring Roll Recipe:

This tastes heavenly, seriously! If you have landed on this post then I strongly recommend that you go through this very doable recipe and make this right now. I tried this in Saigon, the rolls were deep-fried and slightly bland. I have made some changes to the original dish to make it punchy and flavourful, hope you like my version. You can accommodate or change veggies according to your liking, there are absolutely no set rules to this recipe, choose your own fillings make it your own.

Serves 4 spring rolls, enough for one person.

Time: Chopping+cooking…15-20 mins.

Ingredients For Saigon Shrimp Spring Roll Recipe:

• Shrimp: 3-4, properly cleaned.
• Onion: Half. thinly sliced.
• Green Capsicum: 1. very thinly sliced.
• Yellow Bell Pepper: 1/2, thinly sliced.
• Red Cabbage: half cup, thinly sliced.
• Green Chilli (Optional):1. very finely chopped.
• Rice paper: 8 sheets ( You would need 2 sheets per roll)
• Salt
• Olive Oil: 2-3 tbsp
• Sweet Chilli Sauce: 2-3 tbsp
• GF Dark Soya Sauce: 2-3 tbsp

Dipping Sauce:

• Thai sweet chilli sauce: 1/4 cup
• GF Soya sauce: 1 tsp
• Vinegar: 1 tsp

Method:

Step 1. Marinate the shrimp and cook them.

Sprinkle some salt, some paprika powder and 1 tsp lemon juice. Mix them well, and coat the prawns. Leave the prawns to marinate for 10 minutes.

In a pan pour some olive oil( 2tsp), and cook the shrimp on both sides. When the surface of the shrimp turns brown, remove them from the pan.

Step2. Saute the veggies.

In the same pan, pour some oil, 2 tsp, and saute the onions with a pinch of salt. When onions caramelize. Take out and keep aside.

Repeat the same with capsicum, bell pepper and red cabbage. Saute them separately not together.

Your veggies are now cooked.

Step 3. Wrap the shrimp and the veggies.

Wet the rice paper sheets, exactly 2 of these,  in water for a minute. The rice paper sheets will turn soft, take them out of the water, and shake off the excess water. Now put the paper on the work surface and start stuffing it with veggies, shrimp and sauce and fold the sheet-like an envelope. Keep pressing the papers so that they stick properly.

Repeat this with other rolls too.

Step 4: Cook them

In a non-stick pan pour some oil, 1 tbsp, and place the rolls, I prefer placing the folded side down. On low medium heat let these cook for 1-2 minutes. the surface of the rice paper will turn brown and become slightly crisp. You see this, time to flip the rolls. Flip them very gently. Let the other side cook too. When all sides are light brown and slightly crisp. time to take them off the stove and serve.

Mix all the ingredients of the dipping sauce and your sauce is ready.

Serve the rolls hot with your favourite dipping sauce.

Shrimp Spring Roll Recipe

Recipe by KhushbooCourse: Meals

Servings

1

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

Ingredients

• Shrimp: 3-4, properly cleaned.

• Onion: Half. thinly sliced.

• Green Capsicum: 1. very thinly sliced.

• Yellow Bell Pepper: 1/2, thinly sliced.

• Red Cabbage: half cup, thinly sliced.

• Green Chilli (Optional):1. very finely chopped.

• Rice paper: 8 sheets ( You would need 2 sheets per roll)

• Salt

• Olive Oil: 2-3 tbsp

• Sweet Chilli Sauce: 2-3 tbsp

• GF Dark Soya Sauce: 2-3 tbsp

• Dipping Sauce:

• Thai sweet chilli sauce: 1/4 cup

• GF Soya sauce: 1 tsp

• Vinegar: 1 tsp

Directions

• Marinate the shrimp and cook them.
• Sprinkle some salt, some paprika powder and 1 tsp lemon juice. Mix them well, and coat the prawns. Leave the prawns to marinate for 10 minutes.
• In a pan pour some olive oil( 2tsp), and cook the shrimp on both sides. When the surface of the shrimp turns brown, remove them from the pan.
• Saute the veggies.
• In the same pan, pour some oil, 2 tsp, and saute the onions with a pinch of salt. When onions caramelize. Take out and keep aside.
• Repeat the same with capsicum, bell pepper and red cabbage. Saute them separately not together.
• Your veggies are now cooked.
• Wrap the shrimp and the veggies.
• Wet the rice paper sheets, exactly 2 of these,  in water for a minute. The rice paper sheets will turn soft, take them out of the water, and shake off the excess water. Now put the paper on the work surface and start stuffing it with veggies, shrimp and sauce and fold the sheet-like an envelope. Keep pressing the papers so that they stick properly.
• Repeat this with other rolls too.
• Cook them
• In a non-stick pan pour some oil, 1 tbsp, and place the rolls, I prefer placing the folded side down. On low medium heat let these cook for 1-2 minutes. the surface of the rice paper will turn brown and become slightly crisp. You see this, time to flip the rolls. Flip them very gently. Let the other side cook too. When all sides are light brown and slightly crisp. time to take them off the stove and serve.
• Mix all the ingredients of the dipping sauce and your sauce is ready.
• Serve the rolls hot with your favourite dipping sauce.