Savory fresh shrimp spring rolls with tangy dipping sauce.

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Recipe Summary

prep:
30 mins
cook:
10 mins
additional:
30 mins
total:
1 hr 10 mins
Servings:
2
Yield:
8 spring rolls
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cover noodles with boiling water for 20 minutes. Drain and set aside.

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  • Heat oil in a skillet over medium-high heat. Add tofu strips; pan-fry until golden, 5 to 7 minutes per side. Remove from heat and let cool, about 10 minutes.

  • Fill a large bowl with hot water. Dip one sheet of rice paper in the water for 20 seconds, then lay flat. Place 2 basil leaves, 2 cilantro leaves, 3 to 4 bean sprouts, a small handful of cucumber, carrot, lettuce, and onion, 2 shrimp, and 1 strip of tofu in rows across the middle of the rice paper. Fold the wrapper at both ends and roll tightly. Repeat with remaining ingredients.

  • Combine chili sauce, soy sauce, and lemon juice in a small bowl for dipping sauce. Serve with spring rolls.

Nutrition Facts

472 calories; protein 22.3g; carbohydrates 55.4g; fat 20.3g; cholesterol 78mg; sodium 905.2mg. Full Nutrition
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