Seafood Boil Spring Rolls
- π€ 200g shrimp, peeled and deveined
- π 100g sausage, sliced
- π¦ 100g crab meat
- π₯ 2 eggs
- π 100g vermicelli noodles
- π₯¬ 1 cup shredded cabbage
- π₯ 1 carrot, julienned
- πΏ Fresh cilantro, a handful
- π« Rice paper sheets
- πΆοΈ 1 tablespoon Sriracha or hot sauce
- π― 1 tablespoon honey
- π 1 tablespoon lemon juice
- π§ Salt, to taste
- π₯ 1 tablespoon soy sauce
- πͺ 1 teaspoon minced garlic
- π« 1 tablespoon olive oil
Seafood Spring Rolls are a delicious fusion of flavors, combining shrimp, crab, and sausage in a delightful roll that's complemented by a spicy boil sauce. These rolls offer a refreshing combination of textures from the tender proteins to the crisp vegetables, all wrapped in soft rice paper. Perfect as a starter or a light main dish, they are sure to impress guests with their enticing flavors and satisfying bite.
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.
Ingredients
π€ 200g shrimp, peeled and deveined
π 100g sausage, sliced
π¦ 100g crab meat
π₯ 2 eggs
π 100g vermicelli noodles
π₯¬ 1 cup shredded cabbage
π₯ 1 carrot, julienned
πΏ Fresh cilantro, a handful
π« Rice paper sheets
πΆοΈ 1 tablespoon Sriracha or hot sauce
π― 1 tablespoon honey
π 1 tablespoon lemon juice
π§ Salt, to taste
π₯ 1 tablespoon soy sauce
πͺ 1 teaspoon minced garlic
π« 1 tablespoon olive oil
Instructions
1- Prepare the Noodles:
- Soak the vermicelli noodles in hot water for about 5 minutes or until they are soft. Drain and set aside.
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 sautΓ© until the shrimp are pink and cooked through, about 5 minutes. Remove from heat.
3- Prepare the Vegetables:
- In a large bowl, combine shredded cabbage, julienned carrots, and fresh cilantro. Toss the vegetables together.
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:
- In a small bowl, whisk together Sriracha, honey, lemon juice, and soy sauce until smooth. Adjust the heat with more Sriracha if desired.
6- Serve:
- Serve the spring rolls with the spicy boil sauce on the side for dipping.
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:
- Ensure the rice paper is not too soft when first taken out of the water, as it will continue to soften as you work.
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