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Fresh Spring Rolls with Orange Dipping SauceFresh Spring Rolls with Orange Dipping Sauce
Fresh Spring Rolls with Orange Dipping Sauce
Fresh Spring Rolls with Orange Dipping Sauce
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Recipe - Dearborn Market
FreshSpringRollswithOrangeDippingSauce.jpg
Fresh Spring Rolls with Orange Dipping Sauce
Prep Time45 Minutes
Servings4
0
Calories149
Ingredients
4 spring roll wrappers
24 fresh cilantro leaves
16 large fresh mint leaves
1 medium avocado, pitted, peeled and thinly sliced
1 green onion, cut crosswise into 2-inch pieces then thinly sliced lengthwise
1/2 red bell pepper, cut into matchstick-thin strips
1/8 medium English cucumber, cut into matchstick-thin strips
1/4 cup matchstick-cut carrot
24 cooked salad shrimp
4 romaine or butter lettuce leaves
3 tbs preservative free orange sauce
Directions

1. Fill shallow pie plate with warm water; working with wrappers and half the filling ingredients, add 1 wrapper at a time to water and soak 1 minute or until pliable. Place wrapper on work surface; leaving 1-inch border around filling, arrange 3 cilantro leaves, 2 mint leaves, some of each avocado, green onion, bell pepper, cucumber and carrot, and 3 shrimp in center of wrapper. Being careful not to tear wrapper, fold bottom and sides of wrapper over filling; tightly roll up to enclose filling completely.

 

2. Cut spring rolls in half; fill lettuce leaves with remaining filling. Serve with sauce for dipping.

 

Nutritional Information
  • 7 g Fat
  • 1 g Saturated Fat
  • 22 mg Cholesterol
  • 172 mg Sodium
  • 19 g Carbohydrates
  • 5 g Fiber
  • 7 g Sugars
  • 6 g Added Sugars
  • 5 g Protein
45 minutes
Prep Time
0 minutes
Cook Time
4
Servings
149
Calories

Shop Ingredients

Makes 4 servings
4 spring roll wrappers
Not Available
24 fresh cilantro leaves
Organic Cilantro, 1 each
Organic Cilantro, 1 each
$2.49
16 large fresh mint leaves
Fresh Mint, 1 each
Fresh Mint, 1 each
$1.99
1 medium avocado, pitted, peeled and thinly sliced
Hass Avocado, 1 each
Hass Avocado, 1 each
$1.50
1 green onion, cut crosswise into 2-inch pieces then thinly sliced lengthwise
Scallions - Green, 1 each
Scallions - Green, 1 each
$1.49
1/2 red bell pepper, cut into matchstick-thin strips
Not Available
1/8 medium English cucumber, cut into matchstick-thin strips
Seedless Cucumber, 1 each
Seedless Cucumber, 1 each
$2.50
1/4 cup matchstick-cut carrot
Shredded Carrots, 10 oz
Shredded Carrots, 10 oz
$2.99$0.30/oz
24 cooked salad shrimp
Fresh Seafood Department Colossal wild Caught Shrimp, 1 pound
Fresh Seafood Department Colossal wild Caught Shrimp, 1 pound
$17.99/lb$17.99/lb
4 romaine or butter lettuce leaves
Organic Romaine Lettuce, 1.3 pound
Organic Romaine Lettuce, 1.3 pound
$2.99$2.30/lb
3 tbs preservative free orange sauce
Not Available

Nutritional Information

  • 7 g Fat
  • 1 g Saturated Fat
  • 22 mg Cholesterol
  • 172 mg Sodium
  • 19 g Carbohydrates
  • 5 g Fiber
  • 7 g Sugars
  • 6 g Added Sugars
  • 5 g Protein

Directions

1. Fill shallow pie plate with warm water; working with wrappers and half the filling ingredients, add 1 wrapper at a time to water and soak 1 minute or until pliable. Place wrapper on work surface; leaving 1-inch border around filling, arrange 3 cilantro leaves, 2 mint leaves, some of each avocado, green onion, bell pepper, cucumber and carrot, and 3 shrimp in center of wrapper. Being careful not to tear wrapper, fold bottom and sides of wrapper over filling; tightly roll up to enclose filling completely.

 

2. Cut spring rolls in half; fill lettuce leaves with remaining filling. Serve with sauce for dipping.