Spring Rolls With Shrimp, Red Rice and Herbs

Name: Spring Rolls With Shrimp, Red Rice and Herbs
Total time: 15 min
Yield: 8 spring rolls
Cuisine: asian
Ingredients: 1 3/4 cups cooked red jasmine rice; 1/4 cup rice vinegar; 2 teaspoons soy sauce; 2 large carrots, peeled and grated; 1 small red bell pepper, seeded and cut in thin julienne; 2 teaspoons black sesame seeds or toasted regular sesame seeds; 1/2 cup coarsely chopped cilantro, plus additional sprigs; 1/3 cup mint leaves, coarsely chopped, plus additional leaves; 1/4 cup Thai basil, coarsely chopped, plus additional leaves; Salt to taste; 8 to 10 inner romaine lettuce leaves, cut in chiffonade (crosswise strips); 12 large fully cooked shrimp, cut in half lengthwise; 8 8 1/2-inch rice flour spring roll wrappers

By Martha Rose Shulman

Total Time: 15 minutes
Rating: 4(87)
Notes: Read community notes

On the surface this looks like a classic spring roll, with the shrimp beautifully displayed against the thin rice flour wrapper. Inside, though, red jasmine rice replaces the traditional rice noodles, and the vegetables are seasoned. You can find red jasmine rice at Whole Foods, distributed by Alter Eco. Bhutanese rice or brown rice may be substituted if you can’t find it

Featured in: Spring Rolls From Fall Vegetables

Learn: How to Make Rice

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Ingredients

Yield:8 spring rolls

1¾cups cooked red jasmine rice
¼cup rice vinegar
2teaspoons soy sauce
2large carrots, peeled and grated
1small red bell pepper, seeded and cut in thin julienne
2teaspoons black sesame seeds or toasted regular sesame seeds
½cup coarsely chopped cilantro, plus additional sprigs
⅓cup mint leaves, coarsely chopped, plus additional leaves
¼cup Thai basil, coarsely chopped, plus additional leaves
Salt to taste
8 to 10inner romaine lettuce leaves, cut in chiffonade (crosswise strips)
12large fully cooked shrimp, cut in half lengthwise
88½-inch rice flour spring roll wrappers

Ingredient Substitution Guide

Preparation

Step 1
Toss the rice with 1 tablespoon of the rice vinegar and the soy sauce
Step 2
Place the shredded carrots, peppers, sesame seeds and chopped herbs in a large bowl and toss with 2 tablespoons of the rice vinegar and salt to taste. Place the lettuce in another bowl and toss with the remaining vinegar and salt to taste.
Step 3
Fill a bowl with warm water and place a spring roll wrapper in it just until it is pliable, about 30 seconds. Remove from the water and drain briefly on a kitchen towel. Place the wrapper on your work surface in front of you and arrange several whole mint, cilantro and basil leaves, vein side up, on the wrapper. Arrange 3 shrimp halves, cut side up, down the middle of the wrapper, leaving a 2-inch margin on the sides. Top with a handful of the carrot mixture, then with a handful of lettuce. Place a handful of rice over the lettuce. Fold the sides in, then roll up the spring rolls tightly, squeezing the filling to get a tight roll. Refrigerate until ready to serve. Serve with a dipping sauce of your choice.

Tips

If the wrapper tears when you roll it, you can moisten another wrapper and roll the torn one in it. Two wrappers will not make an overly thick roll
Advance preparation: These will keep for a day in the refrigerator. Wrap individually

Ratings

4 out of 5

87 user ratings

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Private Notes

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Cooking Notes

BklynMom6 years ago

Could not find red rice so used hirame, a Japanese yam noodle. Served with Thai chile paste, soy/vinegar mixture, and a spicy peanut sauce and they were delicious. However, what a LOT of work -- 1-2 hours including deveining shrimp, prepping all the veg, and the rolling of these things takes time to get the hang of.

chiluu3 years ago

Very delicious recipe, but if you have high quality aromatic shrimp, swap out the otherwise overpowering bell pepper for something more subtle like sugar peas!

Lolly5 years ago

For a “pot luck” type dinner, a group of us did “roll your own” spring rolls. Divided up amongst the group, the preparation was very simple and not so much work. It was great fun.

BklynMom6 years ago

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