Seafoods Spring Rolls & Vegetable Recipe
Make Seafoods Spring Rolls & Vegetable Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Appetizer
Method
Appetizer
Prepare the Ingredients
Start by preparing all the ingredients needed for the spring rolls.
Cook the Seafood
In a pot of boiling water, cook the shrimp and squid for about 2-3 minutes until they are opaque and cooked through. Drain and set aside to cool.
Soak the Rice Vermicelli
In a separate bowl, soak the rice vermicelli noodles in hot water for about 5-7 minutes until soft. Drain and set aside.
Prepare the Rice Paper Wrappers
Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until pliable. Remove and lay it flat on a clean surface.
Assemble the Spring Rolls
On the soaked rice paper wrapper, layer a lettuce leaf, a small amount of cooked shrimp, squid, shredded fish, rice vermicelli, carrot, cucumber, red bell pepper, and a few cilantro leaves. Season with salt and pepper to taste.
Rolling the Spring Rolls
Fold the bottom of the rice paper over the filling, then fold in the sides and roll tightly from the bottom up to form a spring roll. Repeat with the remaining ingredients.
Prepare the Dipping Sauce
In a small bowl, whisk together soy sauce, lime juice, and chili sauce. Adjust seasoning with salt and pepper if needed.
Serve
Serve the spring rolls with the dipping sauce on the side. Enjoy your delicious seafood spring rolls!