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Asparagus Shrimp Spring Rolls
Asian cuisine are among one of those food groups I love eating, but I fear at times I don’t do it any justice, only because I don’t get very much practice at making the dishes since for the most part I would be the only one enjoying them in my house. I know crazy right, but I really do have some picky eaters on my hands, and for the most part a lot of great Asian dishes are loaded with veggies, so chopping them up into dust so no one would notice them would just destroy the dishes.
Today I decided to say I’m making some asparagus shrimp spring rolls just for me, and everyone else can have something else. I chose to make these spring rolls with rice wraps, so no deep-frying here. I added great shrimp paired with fresh crispy asparagus, shredded carrots, sun-dried tomatoes and topped with a sprinkle of crumbled feta cheese, wrapped up nicely, and ready to be eaten for dinner with a great tossed salad on the side, and I will be pairing this great dinner with a glass of white vino. I don’t know if its customary to eat Asian cuisine with wine, so excuse my ignorance, but this is my Italian-Asian twist. Hope you enjoy it if you give it a try.
- 6 rice paper wraps
- 20 shrimp cleaned tails removed
- 18 asparagus spears with 1 tbsp. olive oil and ¼ tsp. sea salt
- 1 cup shredded carrots
- 1 green onion chopped
- 6 sun dried tomatoes
- 6 tsp. feta cheese
- 2 tbsp. olive oil
- 2 cloves of garlic mashed
- 1 tsp. BBQ Whiskey seasoning by clubhouse
- ¼ tsp. cajon spice
- ⅛ tsp. cayenne pepper
- Pre-heat oven to 400F
- Line a baking sheet with parchment paper, clean asparagus and cut off ends, drizzle with 1 tbsp. olive oil and season with sea salt, bake in oven for 10-15 minutes till fork tender, set aside when done.
- In a skillet heat up olive oil, mash garlic using the blade of your knife and place into the heated skillet, saute for 1 minute add in cleaned shrimp, season shrimp with last 3 spices and cook for 2 minutes, turn over, add shredded carrots and green onions cook for another 3-4 minutes till carrots soften and shrimp is pink and fully cooked, remove garlic from pan and set aside while you prepare the rice wraps.
- Heat up water and place in a 12″ pie plate. I heat up 1 rice wrap at a time, just so they don’t stick together. Place the rice wrap in the pie plate for 30-50 seconds till it is soft, make sure it gets completely submerged in the water, remove from water and lay it out flap on to a clean working surface.
- Place 3 asparagus spears on to one side closest to you top with about 2 tbsp spoons of the shrimp and carrot mixture, lay 2 sun-dried tomatoes on top, sprinkle 1 tsp. feta cheese, than fold in the sides and roll it up completely so its closed on all sides, set aside on to a dish and complete the rest.
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Welcome to Healthy Adjustments, I'm Alessandra, the one who is always up to something, making messes in the kitchen, and having a vivid passion for living life happy and health with good food, family and friends, and laughing till my sides hurt and the cheeks on my face are cramping. This website is a way for me to share my passions, personal experiences, knowledge, and all the in between stuff. I'm thrilled to have you here visiting my website, and that you are taking the time to take a peak around.I hope that you find my website to be something that you frequently include in your life.
