Seafood
Shrimp Spring Roll
Ingredients, directions, and nutrition — adapted for your kitchen.
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Ingredients & directions
Net amounts for prepared ingredients. Cups and spoons require verified ingredient densities and are not calculated using a blanket grams conversion.
Ingredients
- frozen cooked peeled shrimp3.28 oz (93 g)
- refined sunflower oil0.35 oz (10 g)
- rice paper wrappers3.17 oz (90 g)
- zucchini1.62 oz (46 g)
- eggplant1.45 oz (41 g)
- sweet bell pepper1.34 oz (38 g)
- yellow onion0.95 oz (27 g)
- carrots1.02 oz (29 g)
- salt-free Asian stir-fry seasoning0.21 oz (6 g)
Directions
- Soak the rice paper in warm water and gently remove excess water.
- Blanch the shrimp.
- Cut the vegetables into thin strips.
- Sauté the vegetables and shrimp together in a small amount of oil and season.
- Roll the cooked filling in the prepared rice paper.
Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.
Nutrition per original serving
524kcal
24.4 gProtein
11.6 gFat
80.5 gCarbs
Values from the original calculations; not recalculated after regional substitutions. Nutrition per serving stays the same when scaling. Check allergens against the products you use.
This recipe is provided for personal use.
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