Shrimp and Vegetable Spring Rolls

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By Ángela

For those of you who prefer the fruits of the sea to those of the farm, I propose this recipe of SPRING ROLLS. They are prepared like the meat classics, only that we will substitute it with prawns or some firm meat fish that you like.

The good thing about using prawns or prawns is that we can take advantage of the heads and shells to make a sauce to accompany the rolls.

Shrimp and Vegetable Spring Rolls

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If you like the taste of Chinese restaurants, today we are going to prepare some Shrimp and Vegetable Spring Rolls that will bring the flavors of those restaurants to your home.

Shrimp and Vegetable Spring Rolls
  • Ángela
  • Kitchen: cuisine
  • Recipe type: Fish
  • Rations: 4
  • Total time:

Ingredients

  • 8 sheets of special pasta for rolls
  • 8 large prawns
  • 1 large chive
  • 1 Carrot
  • 100 gr. cabbage
  • 50 gr. fresh bean sprouts
  • olive oil
  • shawl
  • pepper

Preparation

  1. We begin by preparing the filling for the rolls.

  2. Cut the vegetables, except the sprouts, into fine julienne strips and lightly sauté them over rather high heat in a wok with a little oil and salt, taking care not to burn them.

  3. At the last minute, we add the soybeans.

  4. Peel the prawns and lightly saute them separately from the vegetables.

  5. We season.

  6. Stretch the dough from the rolls and fill them without overdoing it, to prevent them from opening

  7. We can close them by folding the pasta well around the edges, but we can use a bundle of chives.

  8. We fry them in hot oil on both sides, first with the part that closes the roll facing down, until golden brown.

Image: Iberochina


Discover other recipes of: Fish Recipes, Prawn recipes

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