Spring Rolls With Shrimp, Red Rice and Herbs
Updated January 31, 2023
Andrew Scrivani for The New York Times
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 ¾ cups cooked red jasmine rice
¼ cup rice vinegar
2 teaspoons soy sauce
2 large carrots, peeled and grated
1 small red bell pepper, seeded and cut in thin julienne
2 teaspoons black sesame seeds or toasted regular sesame seeds
½ cup coarsely chopped cilantro, plus additional sprigs
⅓ cup mint leaves, coarsely chopped, plus additional leaves
¼ cup Thai basil, coarsely chopped, plus additional leaves
Salt to taste
8 to 10 inner romaine lettuce leaves, cut in chiffonade (crosswise strips)
12 large fully cooked shrimp, cut in half lengthwise
8 8 ½-inch rice flour spring roll wrappers
Nutritional analysis per serving
59 grams carbs; 19 milligrams cholesterol; 280 calories; 1 gram fat; 3 grams fiber; 329 milligrams sodium; 7 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Toss the rice with 1 tablespoon of the rice vinegar and the soy sauce
- Step 2
Place the shredded carrots, peppers, sesame seeds and chopped herbs in a large bowl and toss with 2 tablespoons of the rice vinegar and salt to taste. Place the lettuce in another bowl and toss with the remaining vinegar and salt to taste.
- Step 3
Fill a bowl with warm water and place a spring roll wrapper in it just until it is pliable, about 30 seconds. Remove from the water and drain briefly on a kitchen towel. Place the wrapper on your work surface in front of you and arrange several whole mint, cilantro and basil leaves, vein side up, on the wrapper. Arrange 3 shrimp halves, cut side up, down the middle of the wrapper, leaving a 2-inch margin on the sides. Top with a handful of the carrot mixture, then with a handful of lettuce. Place a handful of rice over the lettuce. Fold the sides in, then roll up the spring rolls tightly, squeezing the filling to get a tight roll. Refrigerate until ready to serve. Serve with a dipping sauce of your choice.
If the wrapper tears when you roll it, you can moisten another wrapper and roll the torn one in it. Two wrappers will not make an overly thick roll
Advance preparation: These will keep for a day in the refrigerator. Wrap individually
Private Notes
Comments
Could not find red rice so used hirame, a Japanese yam noodle. Served with Thai chile paste, soy/vinegar mixture, and a spicy peanut sauce and they were delicious. However, what a LOT of work -- 1-2 hours including deveining shrimp, prepping all the veg, and the rolling of these things takes time to get the hang of.
For a “pot luck” type dinner, a group of us did “roll your own” spring rolls. Divided up amongst the group, the preparation was very simple and not so much work. It was great fun.
Very delicious recipe, but if you have high quality aromatic shrimp, swap out the otherwise overpowering bell pepper for something more subtle like sugar peas!
Very delicious recipe, but if you have high quality aromatic shrimp, swap out the otherwise overpowering bell pepper for something more subtle like sugar peas!
For a “pot luck” type dinner, a group of us did “roll your own” spring rolls. Divided up amongst the group, the preparation was very simple and not so much work. It was great fun.
Could not find red rice so used hirame, a Japanese yam noodle. Served with Thai chile paste, soy/vinegar mixture, and a spicy peanut sauce and they were delicious. However, what a LOT of work -- 1-2 hours including deveining shrimp, prepping all the veg, and the rolling of these things takes time to get the hang of.