Appetizers / Soups / Salads

Rice Paper Shrimp Rolls takes 15 minutes to prepare.

Rice Paper Shrimp Rolls takes 10 minutes to cook.

Rice Paper Shrimp Rolls makes 7 servings.

The ingredients for Rice Paper Shrimp Rolls are:

- 7 medium rice paper rolls
- 15 small, raw shrimp, with tails removed
- 1/2 cup shredded carrot
- 3/4 cup diced celery
- 1/2 large yellow bell pepper, sliced into strips
- 1 bundle rice vermicelli
- 2 TBSP sesame oil
- 2 TBSP soy sauce
- 3 TBSP chunky mild salsa
- Sprinkle of garlic powder or 1 clove garlic, minced
- 1/2 TSP paprika
- Shake of black pepper

Here is how you make Rice Paper Shrimp Rolls:

Heat sesame oil in a frying pan or wok on medium heat. Add your veggies, shrimp, soy sauce, salsa and spices.Pour hot water in a medium dish and place rice vermicelli in the dish to soften. In a large dish, add hot water. When veggies are cooked to your liking and shrimp is curled, turn off the stove. Add rice vermicelli to the wok/pan and stir. You may wish to cut the vermicelli so it isn't so long.Take 1 rice paper and place it into the large bowl of hot water. hold it there for approx 5 seconds, until the paper becomes soft. Place the rice paper on a clean dish towel so that it is laying flat. Be careful as it can tear easily.Add 2 tbsp of the veggie mixture on the rice paper, in the lower middle part so that it can easily be folded. Slowly roll the rice paper into a roll, tucking the corners towards the center as you roll. Hold it tightly, but gently, as you roll.Repeat for the next 6 rice papers and garnish with fresh herbs of your choice.Serve with your choice of sauce. Suggestions:-cherry-teriyaki sauce-peanut sauce-salsa-plumbNumber of Servings: 7Recipe submitted by SparkPeople user STACIELOVE.

The nutritional information for Rice Paper Shrimp Rolls is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 112.6

• Total Fat: 4.3 g
• Cholesterol: 16.3 mg
• Sodium: 320.8 mg
• Total Carbs: 9.0 g
• Dietary Fiber: 1.0 g
• Protein: 3.9 g