Crispy Shrimp, mushroom and vegetable spring rolls

Spring rolls are an Asian rice paper snack. As a filling for such unusual rolls, you can use almost everything: seafood, fish (both raw and heat-treated), meat, pork, poultry, seasonal vegetables, greens with soft leaves, rice or bean noodles, tofu or mushrooms. Serve the rolls immediately in the company of sweet and sour sauce, peanut sauce or sriracha sauce.



Source

8 ingredients

3 servings

Ingredients

• Rice paper 3 sheets
• Shrimp 200 g
• Mushrooms 70 g
• Salt taste
• Bell pepper 1 piece
• Cucumber 1 piece
• Lettuce 1 bunch
• Sauce taste

Cooking

1. Rice paper must first be properly softened. To do this, place one sheet of rice paper in a shallow container with warm water and slowly count to five.
   The extracted sheet should soak, but not so much as to stretch easily when forming spring rolls.

2 ․ Soften the rest of the sheets of rice paper in the same way. Lay it on a work surface slightly moistened with warm water.
So rice paper will not stick and will continue to be saturated with moisture while you spread all the ingredients on it.

3 ․ Boil shrimp and mushrooms in slightly salted water.

1. Cut the bell peppers and cucumber into strips, and the mushrooms into slices.
   The main thing in preparing the filling is to cut all the ingredients as finely as possible so that they fit in the roll and do not break through the rice sheet.

2. Lay out the ingredients on rice paper as follows. Put the soft green leaves first in the center of the leaf, and place peppers, cucumbers and mushrooms on top.
   During folding, the salad leaf will protect the rice paper from pieces of vegetables and mushrooms.

6 ․ Cover the filling with the top free edge of the rice sheet. Then bend the sides.

7 ․ On the remaining open edge, lay the shrimp in a row and gently roll the tight rolls.

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Thanks and wish you a happy cooking.