Shrimp, Carrot, and Asparagus Spring Rolls
⏳ Time
40 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Shrimp, Carrot, and Asparagus Spring Rolls
Ingredients
- Rice Paper - 8 pieces
- Asparagus - 8 stalks
- King Prawns - 8 pieces
- Garlic - 1 clove
- Carrot - 2 pieces
- Yakiniku sauce - 8 tablespoons
- Salt - to taste
- Vegetable Oil - 9 tablespoons
Step by Step guide
Step 1
Grate the carrots on a coarse grater, add crushed garlic, salt, and mix.
Step 2
In a hot skillet, pour in 3 tablespoons of vegetable oil and quickly sauté the carrots with garlic, stirring constantly, until the carrots change color from orange to yellowish.
Step 3
Pour half of the teriyaki sauce into the carrot mixture and divide it into eight portions.
Step 4
Cut each asparagus stalk in half (if long, cut into three pieces – then you will need fewer).
Step 5
Peel the shrimp from the shell and head, and pour the remaining half of the teriyaki sauce over them.
Step 6
Soak the rice paper one at a time, placing a portion of carrot in each, with two pieces of asparagus on the sides, and one shrimp on top of the carrot. Roll tightly.
Step 7
Heat the skillet, add vegetable oil, and quickly fry the spring rolls on different sides, trying not to damage the rice paper. Place on a plate to drain the oil.
Step 8
It is best served hot.
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