Asian

Shrimp and Veggie Spring Roll is for Dinner.

Shrimp and Veggie Spring Roll takes several minutes to prepare.

Shrimp and Veggie Spring Roll takes several minutes to cook.

Shrimp and Veggie Spring Roll makes 2 servings.

The ingredients for Shrimp and Veggie Spring Roll are:

1 tbsp Thai Sweet Chili Sauce
1 tsp. Hoisin Sauce
1 oz matchstick cut carrots
1.5 oz shredded lettuce
1 oz rice sticks cooked according to package directions
6 oz. cooked shrimp
2 Blue Dragon Spring Roll Wrappers
1 tsp. seasoned rice vinegar (divided)

Here is how you make Shrimp and Veggie Spring Roll:

Mix Chili Sauce and Hoisin in a small dish and set aside. Toss carrots with 1/2 tsp. rice vinegar, set aside. Toss rice sticks (cooked) with 1/2 tsp. rice vinegar, set aside. Soften Spring Roll wrapper according to package directions. When pliable/sticky, spread half of sauce on one wrapper (leaving about an inch all the way around the edge). Layer half of shrimp, carrots, lettuce, and rice sticks in center of circle. Fold over ends and then carefully wrap/roll until sealed. (not as easy as it sounds---I ended up loosely wrapping and then tightening with plastic wrap, then left to "gel" in fridge). Repeat with 2nd wrapper and remaining filling.Note, sauce could be left out of roll, to make it easier to wrap and look nicer. Instead use for dipping---putting it in the roll makes this a good "on the go" meal.Serves 2 as appetizerServes 1 as a mealNumber of Servings: 2Recipe submitted by SparkPeople user RAYANDKIM.

The nutritional information for Shrimp and Veggie Spring Roll is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 218.0

• Total Fat: 1.0 g
• Cholesterol: 165.0 mg
• Sodium: 797.8 mg
• Total Carbs: 25.9 g
• Dietary Fiber: 0.7 g
• Protein: 17.7 g

Shrimp and Veggie Spring Roll is Asian cuisine.