Shrimp Spring Rolls

Shrimp Spring Rolls
  • 8 rolls
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 3/4 lb
    (340 g)

    medium-sized shrimp cooked and deboned, approximately 50

  • 3 Tbsp.
    (45 mL)

    hoisin sauce

  • 3 Tbsp.
    (45 mL)

    soya sauce

  • 1 tsp.
    (5 mL)

    sesame oil

  • 1 bag
    (340 g)

    broccoli salad or assorted vegetables julienned (carrots, radish sprouts, celery, broccoli stems, etc.)

  • 1/4 cup
    (60 mL)

    fresh mint

  • 8

    8 in. (22 cm) rice paper wrappers


In a bowl, mix the first three ingredients, then gently fold in remaining ingredients (except rice paper wrappers).

In a large bowl filled with hot water, soak one rice paper wrapper at a time, for about 30 seconds.

Remove wrapper and place on a dry cloth, sponge dry.

Place 125 mL (1/2 cup) of the mixture in the center of the wrapper, fold in the sides, roll firmly.

Repeat 8 times.

Keep refrigerated until just before serving and accompany with satay sauce.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

Discover your taste profile!

© Société des alcools du Québec, 2007