Lunch

Shrimp Spring Rolls is for Lunch.

Shrimp Spring Rolls takes several minutes to prepare.

Shrimp Spring Rolls takes several minutes to cook.

Shrimp Spring Rolls makes 7 servings.

The ingredients for Shrimp Spring Rolls are:

14 serving rice paper wrapper (by NAYARI)
1 cup Mint Leaves, Fresh (by THINCEIL)
7 oz Shrimp, cooked
.5 cup Green Leaf Lettuce
4 serving Vermicelli rice vermicelli per 1/2 cup
3 cup Bean sprouts

Here is how you make Shrimp Spring Rolls:

1.Cook shrimp in boiling water just until curled and opaque in the center, 1 to 2 minutes. Drain and refresh under cold running water2.Cook the rice vermicelli according to package and drain. 3. Fill a large bowl with warm water. Dip two rice papers (or one) very carefully and gradually for about 1 minute, until totally soften. Lay rice papers on a clean cloth.4. Arrange 4 beautiful mint leaves at the bottom of the rice paper, then about 4 shrimp halves. Top with a lettuce leaf, a small handful of vermicelli and a small handful of bean sprouts.5.Add additional mint leaves. That's the moment when you can actually add pretty much anything you have in mind -and in you fridge- (think cilantro, peanuts, chicken, parsley...). Top with a second lettuce leaf. Always keep about 2 inches uncovered on each side. 6.Now the rolling part. Fold uncovered sides inward, then tightly roll the rice paperServing Size: Yield: Makes about 7 rolls Servings size 1Number of Servings: 7Recipe submitted by SparkPeople user KIRINGIRL82.

The nutritional information for Shrimp Spring Rolls is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 190.1

• Total Fat: 1.6 g
• Cholesterol: 55.3 mg
• Sodium: 66.8 mg
• Total Carbs: 36.3 g
• Dietary Fiber: 1.1 g
• Protein: 9.1 g

Shrimp Spring Rolls is Asian cuisine.