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Caribbean Shrimp Spring Rolls

Caribbean Shrimp Spring Rolls
Kids will love helping wrap up these delicate rolls filled with beautiful, bright ingredients. And you’ll love the burst of flavors in every bite. —Taste of Home Test Kitchen
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 pound uncooked medium shrimp, peeled, deveined and chopped
  • 3 teaspoons canola oil, divided
  • 2 cups fresh broccoli florets
  • 2 garlic cloves, minced
  • 1/4 cup coconut milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • Dash ground allspice
  • 4 cups shredded Chinese or napa cabbage
  • 1/2 cup mandarin oranges
  • 3 green onions, thinly sliced
  • 8 spring roll wrappers or rice papers (8 inches)
  • Hot cooked rice and sweet-and-sour sauce

Directions

  • In a large skillet or wok, stir-fry shrimp in 2 teaspoons oil until
  • shrimp turn pink. Remove and keep warm. In the same skillet,
  • stir-fry broccoli in remaining oil until tender. Add garlic; cook 1
  • minute longer.
  • Stir in the coconut milk and seasonings. Bring to a boil. Add
  • cabbage; cook 1-2 minutes longer or until cabbage is tender. Remove
  • from the heat; stir in the shrimp, oranges and onions.
© Taste of Home 2013

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Caribbean Shrimp Spring Rolls (continued)

Directions (continued)

  • Soak each spring roll wrapper in cool water for 1 minute; place on a
  • flat surface. Place 1/2 cup shrimp mixture down the center of each
  • wrapper to within 1-1/2 in. of ends.
  • Fold both ends over filling; fold one long side over the filling,
  • then carefully roll up tightly. Place seam side down on serving
  • plates. Serve immediately with rice and sweet-and-sour sauce. Yield:
  • 4 servings.
Nutrition Facts: 2 spring rolls (calculated without rice and sweet-and-sour sauce) equals 271 calories, 8 g fat (3 g saturated fat), 138 mg cholesterol, 460 mg sodium, 26 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013