Caribbean Shrimp Spring Rolls |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Kids will love helping wrap up these delicate rolls filled with beautiful, bright ingredients. And youâll love the burst of flavors in every bite. Ingredients:
1 pound uncooked medium shrimp, peeled, deveined and chopped |
3 teaspoons canola oil, divided |
2 cups fresh broccoli florets |
2 garlic cloves, minced |
1/4 cup coconut milk |
1/2 teaspoon salt |
1/2 teaspoon ground ginger |
1/2 teaspoon ground coriander |
1/4 teaspoon ground turmeric |
dash ground allspice |
4 cups shredded chinese or napa cabbage |
1/2 cup mandarin oranges |
3 green onions, thinly sliced |
8 spring roll wrappers or rice papers (8 inches) |
hot cooked rice and sweet-and-sour sauce |
Directions:
1. In a large skillet or wok, stir-fry shrimp in 2 teaspoons oil until shrimp turn pink. Remove and keep warm. In the same skillet, stir-fry broccoli in remaining oil until tender. Add garlic; cook 1 minute longer.
2. Stir in the coconut milk and seasonings. Bring to a boil. Add cabbage; cook 1-2 minutes longer or until cabbage is tender. Remove from the heat; stir in the shrimp, oranges and onions.
3. Soak each spring roll wrapper in cool water for 1 minute; place on a flat surface. Place 1/2 cup shrimp mixture down the center of each wrapper to within 1-1/2 in. of ends.
4. Fold both ends over filling; fold one long side over the filling, then carefully roll up tightly. Place seam side down on serving plates. Serve immediately with rice and sweet-and-sour sauce. Yield: 4 servings.
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