Shrimp Spring Rolls.


What you need-
Authentic Spring Roll Wrappers– You can find them in the international aisle of the supermarket.
3 oz of shrimp a person
Shredded Cabbage
Shredded Carrot
a dash of evoo for shrimp marinade
a tsp of hot sauce for shrimp marinade
a dash of diced ginger for shrimp
1-2 tbsp of diced garlic for shrimp
Evoo to brush rolls with before baking

Dipping sauce- I am using just a bit of reduced sodium soy sauce. Feel free to get creative.

For the shrimp. Clean. Steam. Peel. Slice in half removing the vein. 

Add the sliced shrimp to a small bowl filled with the diced garlic, ginger, dash of evoo, and some hot sauce. Let that soak for a few moments.

Prepare the cabbage, cilantro, and carrots– You can use as much or little as you think you will need.

Now it is time to prepare the rolls! Preheat oven to 375. 
Get a nice workspace ready.
Wet the spring roll paper with warm water.
Place on surface.
In the middle of the roll add the shredded cabbage, carrot, cilantro, and a few slices of the shrimp.
Tuck sides in and roll the best way you can! (It will take time, you will get better at it)

Place on a baking sheet. Brush a bit of evoo on top of each spring roll.

Bake for about 30 minutes or until crispy! Flip after 15.

Serve with dipping sauce.


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