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SHRIMP SPRING ROLLS

Active Time : 25 minutes
Total Time : 25 minutes
Serves : 10 spring rolls
INGREDIENTS
  • 1 cup chopped cooked shrimp
  • 1/4 cup sweet chili sauce divided
  • 1 tablespoon chopped green onion
  • 2 teaspoons grated fresh gingerroot
  • 1 teaspoon fresh squeezed lime juice
  • 3 cups cooked calrose white rice
  • 10 spring roll wrappers
  • 10 pieces green leaf lettuce
  • 1 medium peeled and seeded cucumber cut into 3 x 1/4-inch slices
  • 3/4 cup matchstick carrots
DIRECTIONS

In small bowl combine shrimp, 2 tablespoons chili sauce, green onion, ginger and lime juice; salt and pepper to taste. Set aside. In medium bowl combine rice and remaining 2 tablespoons chili sauce; set aside.

Soak 1 spring roll wrapper in warm water for 5-7 seconds or until opaque and pliable. Remove from water and lay flat.

Place 1 lettuce leaf near edge, top with rice, shrimp, cucumbers and carrots. Fold sides of wrapper over filling and tightly roll-up burrito style; cut diagonally.

Repeat with remaining ingredients.