Spring Rolls with Deep-Roasted Sesame Dressing
These spring rolls are a great way to enjoy plenty of vegetables. The richness and subtle sweetness of freshly ground sesame makes a perfect match.
Product used in this recipe
Ingredients (2 servings)
| Rice paper | 4 sheets | 40g | |
|---|---|---|---|
| Red leaf lettuce | 2 leaves | 40g | |
| Yellow bell pepper | 1/4 | 40g | |
| Red onion | 1/4 | 35g | |
| Carrot | 20g | ||
| Avocado | 1/2 | 70g | |
| Shrimp | 4 | ||
| Salad Chicken | 30g | ||
| KEWPIE Deep-Roasted Sesame Dressing | 3 tablespoons |
Cooking Time
10 minutes
Directions
1Soak red leaf lettuce in cold water, drain, and cut into 1 cm pieces. Cut yellow bell pepper in half lengthwise and slice into thin strips. Thinly slice purple onion, soak in cold water and drain.
2Peel carrots and cut into thin strips. Cut avocado crosswise into 1 cm thick slices.
3Deshell shrimp, remove vein, boil in water, and remove from heat. Cut Salad Chicken into bite-size pieces.
4Soften rice paper in water, lay flat.
5Prepare two sheets of rice paper. on one place half the lettuce, yellow bell pepper, red onion, shrimp, and Salad Chicken on the front half of the sheet and roll up from the front. After one roll, fold the left and right sides inward, roll tightly, and cut into three equal pieces.
6Place the remaining ingredients on the front half of the second sheet of rice paper, and roll up from the front. After one roll, fold the left and right sides inward, roll tightly, and cut into three equal pieces.
7Place the spring rolls on a serving dish with dressing on the side.