Shrimp Spring Rolls
86 / 100
ready in 35 min.
- 20 leaves Rice paper (square or round, about 15 cm diameter)
- 1 garlic clove
- 40 shrimp (ready to cook deveined, peeled and raw)
- 2 Tbsps soy sauce
- 2 Tbsps sesame oil
- 1 Cucumber
- 20 Chives
- 40 Borage flower
How healthy are the main ingredients?soy saucesesame oilgarlic cloveCucumberChives
Soak rice paper according to package instructions and pat dry.
Peel and press garlic clove and mix with shrimp, soy sauce and sesame oil.
Peel cucumber, halve lengthwise, scrape out seeds and dice flesh into 20 cubes.
Lay two shrimp, a cucumber cube, a stalk of chives and two borage flowers on bottom third of each piece of rice paper. Fold rice paper and roll. Lay spring rolls in bamboo basket and cook over hot steam for about 5 minutes.
Serve spring rolls on plates.