These shrimp salad rolls with microgreens; are simple to prepare and a fantastic way to get more vegetables into your diet. In these non-traditional Asian spring rolls, microgreens take the place of lettuce. The crispness of the vegetables and the properly cooked shrimp are all complemented by the delightful microgreens.
You might assume that making these rolls is difficult, but the hardest part is cutting up the vegetables, and then rolling them up takes only a minute. They’re beautiful to look at, and they’re delightful to eat.
Coldwater shrimp are mainly from the North Atlantic ocean and are harvested and available year-round. They offer a particularly rich flavor, subtle sweetness, and juicy, firm texture, making them the perfect accent to these wraps.
- 8 rice paper wrappers
- 1 large bowl of very warm water
- 1/4 cup red pickled ginger, julienne
- 1 1/2 tablespoons toasted sesame seeds
- 1/2 pound cooked Cold water shrimp
- 1/2 cup cilantro microgreens
- 1/4 cup mint leaves (optional)
- 2 1/2 cups mixed mild microgreens: tat-soi, mizuna, beets, and chard
- Soak one wrapper in water for 20 seconds, then transfer it to a dish carefully.
- Place part of each ingredient down the center of the wrapper, through the greens.
- Fold one corner up over the greens, fold in the two adjacent corners, and roll up the wrapper around the filling to enclose it.
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