baked shrimp spring rolls

For traditional Vietnamese spring rolls, use a combination of crisp lettuce, shredded carrots, thinly sliced red cabbage and bean sprouts paired with the shrimp. With a slotted spoon, transfer the shrimp to a bowl of ice water and let cool for 3 minutes. In heavy-bottomed skillet, heat 1/2 inch (1 cm) oil over medium-high heat just until ripples appear; reduce heat to medium. Skimming oil between batches, fry Add the shrimp and immediately remove the saucepan from the heat. Cover and poach until pink and opaque throughout, about 3 minutes. Ingredients: 1 Bag Shredded Carrots 1 Bag Shredded Cabbage 1 Back Broccoli Slaw 1 Cup Chopped Green Onion 2 Tbsp Olive Oil 1 Cup Medium Cooked Shrimp 2 Tbsp Lite Asian Ginger Salad Dressing Large All Natural Won Ton Wrappers Salt and Pepper Directions In a mixing bowl combine carrots,… Vermicelli rice noodles (Amazon link) also make each roll a little more hearty, yet still light.

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