These Edamame and Shrimp Spring Rolls are bursting with fresh, vibrant flavors! They're perfect for a light lunch, a healthy snack, or an impressive appetizer for your next gathering. Imagine this: a warm summer evening, friends gathered, and these light, refreshing rolls are the star of the show. Doesn’t that sound dreamy?
This recipe is surprisingly easy to make, even for beginner cooks. The ingredients are readily available at most grocery stores, and the assembly is straightforward. My friend Sarah, who is notorious for her culinary disasters, even managed to create these perfectly! So don't be intimidated; you've totally got this.
Making these spring rolls is an incredibly fulfilling experience. The process is meditative – you get to create something beautiful and delicious, one roll at a time. And the best part? You get to enjoy the fruits of your labor with family and friends! What could be better than that?
Required Equipments
- Rice paper wrappers
- Large bowl
- Sharp knife
- Cutting board
- Small bowl
- Whisk
Edamame and Shrimp Spring Rolls
Fresh, vibrant, and oh-so-delicious! These edamame and shrimp spring rolls are easy to make and perfect for any occasion.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 10 minutes
Cook Time: 5 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First thing's first: Prepare your edamame. I like to quickly steam mine for about 5 minutes until bright green and tender. Don't overcook them, or they'll be mushy! (Trust me on this one.)
- Next up, the shrimp! If using pre-cooked shrimp, just make sure they're thawed and ready to go. If cooking your own, lightly sauté them with a little garlic and soy sauce – mmm, delicious!
- Now, for the fun part – prep your veggies! Finely chop any carrots, bell peppers, or herbs you want to add. I usually go with some shredded carrots and a bit of fresh cilantro for a zesty pop. Get creative here!
- Okay, let's get rolling! Gently dip a rice paper wrapper into warm water for a few seconds until it softens. Lay it flat on a clean surface. Don't soak it for too long or it will become too fragile.
- Now for the assembly line: Arrange a small amount of edamame, shrimp, and your chopped veggies in a horizontal line along the center of the rice paper wrapper. Don't overload it; you want nice, neat rolls.
- Time to roll! Fold in the sides of the rice paper, then tightly roll it away from you, tucking in the filling as you go. Sounds easier than it is, honestly, you might mess up the first couple.
- Repeat steps 4-6 for all the remaining rice paper wrappers. Get creative and add extra herbs, sauces, or spices between each layer for added flavor.
- Finally, your culinary masterpiece is ready to be served! Arrange the spring rolls on a platter and serve them with your favorite dipping sauce. I personally love a peanut sauce, but a simple soy sauce mixture works wonders too! Enjoy!
📝 Notes
- Feel free to add other vegetables, such as bell peppers or cucumbers.
- For a spicier kick, add some sriracha or chili garlic sauce to the filling.
- If the rice paper is too sticky, lightly wet your fingers before handling it.
- Make sure that you adjust your quantities depending on how many spring rolls you desire to prepare
🍎 Nutrition
Calories: 150kcal
Protein: 10g
Fat: 5g
Carbohydrates: 25g
Fiber: 2g
Calcium: 20mg
%3Amax_bytes(150000)%3Astrip_icc()%2F21215-cajun-blackened-redfish-beauty-3x4-a9f0ae957bc34f03b5f754afd68636fa.jpg&w=3840&q=75)
%3Amax_bytes(150000)%3Astrip_icc()%2F229960-shrimp-scampi-with-pasta-DDMFS-4x3-e065ddef4e6d44479d37b4523808cc23.jpg&w=3840&q=75)
