Shrimp Spring Rolls with Teriyaki
- 1/2 cucumber
- 16 medium shrimp, cooked
- 1/2 cup Soy Vay® Spicy ’N Sweet Chili Heat Marinade & Sauce (with some extra for dipping)
- 16 8-inch rounds rice paper (plus some extra in case some tear)
- 8 butter lettuce leaves
- 1/4 cup fresh basil leaves
- 1/4 cup fresh mint leaves
1.Peel, seed and slice the cucumber into matchsticks.
2.Make sure shrimp is peeled, deveined, and cooked.
3.Slice the shrimp in half lengthwise.
1.Using a shallow dish or cake pan, soak 2 rounds of the rice paper in hot water until softened; about 45 seconds.
2.Gently place one of the rounds on a paper towel, and blot the top to dry.
3.Remove the other round from the water, blot both sides to dry, and place on top of the first round so you have a double layer.
4.Place a butter lettuce leaf on the bottom half of the round, leaving a 1-inch border on the bottom and sides.
5.In a row across the center, layer the basil and mint leaves, cucumber sticks and 4 shrimp halves.
6.Keeping your fingers wet, roll the rice paper over the filling once, then fold in the sides to enclose the filling. Continue rolling until you’ve used up the rice paper round and the spring roll is sealed.
7.Repeat with remaining rice paper and ingredients.
8.Cut each roll in half and serve with remaining Spicy ’N Sweet Chili sauce for dipping.
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