Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Shrimp and Asparagus Summer Rolls Recipe
    Lost? Site Map

    Shrimp and Asparagus Summer Rolls

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Sayster's Note:

    Found this online at UnderTheHighChair.com. I love summer rolls, and these look wonderful!!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 16

    Yield:

    rolls

    Units: US | Metric

    Directions:

    1. 1
      Bring a medium pot of water to a boil. Reduce to a simmer. Add shrimp; cook until pink and cooked through, about 2 minutes. Slice cooked shrimp in half lengthwise. Cool, then toss with lime juice and a few pinches of salt. Set aside.
    2. 2
      In a medium bowl, cover rice vermicelli with hot water by 2 inches; let soak for 10 minutes. Drain, and rinse under cold water. Toss with basil, cilantro, rice vinegar and sesame oil. Set aside.
    3. 3
      Have all ingredients ready for rolling the spring rolls: carrot, mango, seasoned rice noodles, shrimp, asparagus and mint leaves.
    4. 4
      Fill a dish or your kitchen sink with warm water. Working with 1 rice-paper wrapper at a time, soak in water for 30 seconds; immediately lay flat on a damp towel. Smooth to remove wrinkles, than fold up the bottom quarter toward the top. Working with your hands, place about two tablespoons of the rice noodles on the folded up part of the wrapper. Place a few asparagus spears, carrot, mango and shrimp on top of the noodles. Add a mint leaf slightly above the rest of the filling.
    5. 5
      Fold sides of the wrapper in toward the middle and roll the summer roll up, keeping the filling tightly pressed together. Tuck a few mini chives in to the side before you roll it all the way. Place roll on a plate and cover with a damp towel.
    6. 6
      Repeat with remaining rice-paper sheets and filling. Chill summer rolls until ready to serve. Slice summer rolls in half to show the vibrant colors inside and serve with avocado puree or peanut sauce.

    Browse Our Top Lunch/Snacks Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Shrimp and Asparagus Summer Rolls

    Serving Size: 1 (50 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 51.5
     
    Calories from Fat 5
    94%
    Total Fat 0.5 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 32.1 mg
    10%
    Sodium 51.2 mg
    2%
    Total Carbohydrate 7.7 g
    2%
    Dietary Fiber 0.7 g
    2%
    Sugars 2.2 g
    9%
    Protein 4.0 g
    8%

    The following items or measurements are not included:

    rice paper

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites