If you are a lover of spring rolls but have some problems finding the classic ingredients, I can offer you a simpler but equally tasty variant. Today I will cook for you these special rolls with shrimp, rice and vegetables: we will not then use the classic phyllo dough to roll them, but simple rice crepes! Let's prepare them together!
Video of the Recipe
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Identity Card of the Recipe
- 145 KCal Calories per serving
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Ingrediants
For the spring rolls
- q.s. of salt
- 100 g of basmati rice
- 200 g of peppers
- q.s. of pepper
- 3 tablespoons of extra virgin olive oil
- 1 sprinkle of balsamic vinegar glaze
- 150 g of shrimp
- 100 g of carrots
- Ready product: 450 g (10 pieces) of crepes
To seal
- 1 tablespoon of water
- 1 teaspoon of rice flour
Materials Needed
- Wok or pan
- Chopping board
- Knife
- Pan with lid
- Brush
- Bowls of various sizes
Preparation
Please note
To prepare these spring rolls we used a rice crepe base. However, it is possible to replace these particular crepes with phyllo dough.- Prepare the rice crepes as shown in THIS VIDEO.
- Wash the basmati rice in cold water, then cook it in plenty of lightly salted water for about 12-15 minutes, following the instructions on the label.
- Now prepare the filling. Clean the vegetables: clean the carrots and grate them in the electric grater. Clean the peppers, remove the stalk, the filaments and the internal seeds. Reduce the pepper into small strips.
- Sauté the peppers in a pan with a drizzle of oil, salt and pepper. When they are browned, add the carrots and cook for another 10 minutes.
- In another pan, sear the prawns for a couple of minutes, maintaining a high flame. At this point, mix the prawns with the vegetables and finish with a little balsamic vinegar glaze. Add the basmati rice drained from the cooking water.
- Allow the filling to cool.
- Prepare the "glue" for the crepes by mixing a teaspoon of rice flour with about a tablespoon of water.
- Proceed with the filling of the crepes. Place a spoonful of filling on one edge of the crepe. Fold the edges towards the center to prevent the filling from falling out. Roll up the crepe, keeping the filling firmly. Then brush with the previously prepared glue. Proceed in this way until you have finished all the ingredients.
- Heat a couple of tablespoons of oil in a pan. Brown the spring rolls on all sides, maintaining a high flame. Then, lower the heat, cover with the lid and continue cooking for 5 minutes.
- Serve.
Alice's comment - PersonalCooker
Here they are my good spring rolls revisited! You can also prepare them with another filling: you know, they are also excellent with soy vermicelli flavored with vegetables! Seeing is believing!Nutritional values and Health Comment on the recipe
The Spring Rolls with Rice and Prawns are a dish that is difficult to classify among the first courses, main courses and single dishes. They mainly provide carbohydrates, but the portion of proteins and fats contributes abundantly to the total caloric content. The amount of fiber is within the average and that of cholesterol is not excessive. Spring Rolls with Rice and Prawns are suitable for any diet, except for any forms of intolerance or allergy to ingredients, such as shellfish. The average portion (if it were a first course or a dish) is about 200g (145.290kcal).
