Dive into a delicious fusion of flavors with these Seafood Spring Rolls. Packed with shrimp, crab, and sausage, these rolls offer a delightful combination of textures and tastes, while the accompanying boil sauce adds the perfect spicy twist. Perfect for a starter or a light main, they're sure to impress with every bite.
🍤 200g shrimp, peeled and deveined
🌭 100g sausage, sliced
🦀 100g crab meat
🥚 2 eggs
🍜 100g vermicelli noodles
🥬 1 cup shredded cabbage
🥕 1 carrot, julienned
🌿 Fresh cilantro, a handful
🫓 Rice paper sheets
🌶️ 1 tablespoon Sriracha or hot sauce
🍯 1 tablespoon honey
🍋 1 tablespoon lemon juice
🧂 Salt, to taste
🥄 1 tablespoon soy sauce
🔪 1 teaspoon minced garlic
🫒 1 tablespoon olive oil
1- Prepare the Noodles:
2- Cook the Protein:
In a skillet, heat olive oil over medium heat. Add sliced sausage and cook until slightly browned, about 3-4 minutes.
Add the shrimp, crab meat, and minced garlic to the pan. Season with salt and soy sauce, and sauté until the shrimp are pink and cooked through, about 5 minutes. Remove from heat.
3- Prepare the Vegetables:
4- Assemble the Spring Rolls:
Fill a shallow dish with warm water. Dip one rice paper sheet into the water for about 10 seconds, or until it softens.
Place the softened rice paper on a flat surface. In the center, add a small handful of the vegetable mixture, a portion of the cooked shrimp and crab mixture, and a small nest of vermicelli noodles.
Fold the sides of the rice paper inwards and then roll it up tightly from the bottom to the top. Repeat with the remaining ingredients.
5- Prepare the Boil Sauce:
6- Serve:
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Calories: Approximately 320 per serving
Proteins, fats, and carbohydrates: Protein: 22g, Fat: 12g, Carbohydrates: 34g
Equipment: Skillet, large bowl, sharp knife, cutting board, small bowl, whisk
Cooking Tips:
