Potato Shrimp Summer Rolls
- Ready In:
- 30mins
- Ingredients:
- 16
- Yields:
-
8 rolls
- Serves:
- 4-6
ingredients
- 591.47 ml Simply Potatoes® Shredded Hash Browns
- 29.58 ml olive oil
- 1.23 ml salt
- 24 medium shrimp
- 59.14 ml lime juice
- 1.23 ml cayenne pepper
- 118.29 ml cilantro, chopped
- 78.78 ml red onion, thinly sliced
- 78.78 ml carrot, matchstick or shredded
- 70.87 g fresh spinach leaves
- 8 (64 inch) round rice paper sheets
-
FOR THE SAUCE
- 59.14 ml cilantro, chopped
- 59.14 ml mirin
- 29.58 ml soy sauce
- 1 creamy peanut butter
- 59.14 ml lime juice
directions
- Heat olive oil in a pan. Add Simply Potatoes Shredded Hash Browns and salt. Toss in oil until heated through and only beginning to brown. Set aside to cool.
- Bring 1/4 cup lime juice to a simmer and add shrimp, cayenne and 1/4 cup cilantro. Cook until just done. Refrigerate to cool.
- Fill a nine or ten inch cake pan or similar half way with warm water. Place four of the rice wrappers in the water to soften, about 1 minute. Wrapper should be soft but not tearing.
- Lay one wrapper on a clean kitchen towel. Lay on 5-6 spinach leaves, then a tablespoon of red onion, then a pinch of carrots. Top with two heaping tablespoons of shredded potatoes, 3 shrimp and sprinkle with chopped cilantro.
- Starting on the side closest to you, fold wrapper over filling then fold in both sides. Roll away from you as tightly as possible.
- Hint: Use pieces of an additional wrapper to patch small tears.
- Serve with Lime Peanut Sauce.
-
FOR THE SAUCE:
- In a small sauce pan, combine 1/4 cup lime juice, 1/4 cup cilantro, mirin, soy sauce and peanut butter. Heat just until peanut butter is soft and mixture can be emulsified with a wire whip.
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