Lemongrass & Shrimp Crystal Rolls
These vibrant appetizer rolls feature succulent shrimp and aromatic lemongrass encased in delicate rice paper. A delightful explosion of salty and umami flavors, they are perfect for any gathering.
Prep Time
45 min
Difficulty
Medium
Servings
12
Calories
150 kcal
Instructions
- 1
Peel and devein the shrimp. Finely chop the lemongrass (use only the tender white and light green parts) and mince the garlic. (5 minutes)
~5 min - 2
In a bowl, combine the chopped shrimp, lemongrass, minced garlic, fish sauce, soy sauce, and sesame oil. Mix well and let marinate for 15 minutes. (15 minutes)
~15 min - 3
Heat a saucepan over medium heat. Add the marinated shrimp and cook for 3-4 minutes, until pink and cooked through. Drain any excess liquid. (4 minutes)
~4 min - 4
Prepare a shallow dish with warm water. Dip one rice paper wrapper in the warm water for about 20-30 seconds, until pliable. (2 minutes)
~2 min - 5
Place the softened wrapper on a clean, damp surface. Arrange a few cooked shrimp, mint leaves, cilantro leaves, red bell pepper slices, and cucumber slices on one half of the wrapper. (2 minutes)
~2 min - 6
Fold the bottom edge of the wrapper over the filling, then fold in the sides. Tightly roll the wrapper to form a neat spring roll. Repeat with the remaining wrappers and filling. (10 minutes)
~10 min - 7
Serve immediately with your favorite dipping sauce (e.g., sweet chili sauce, peanut sauce, or a soy-lime dressing). (0 minutes)
Tips
- To prevent the rice paper from sticking, keep a damp kitchen towel nearby to place the softened wrappers on. If they become too sticky, a quick dip in water will help.
- For an extra layer of flavor, you can add thinly sliced scallions or a few Thai basil leaves to the filling. Serve with a spicy soy-lime dipping sauce for an extra kick.
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