Spring Rolls with shrimp and yogurt sauce
Ingredients:
– 4 rice paper sheets
– 8 large shrimp, peeled and deveined
– 1 medium cucumber, julienned
– 1 large carrot, julienned
– 8 cherry tomatoes, halved
– Yogurt sauce for serving
– Small piece of butter for frying
For the marinade:
– ½ cup Greek yogurt
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley and dill, finely chopped
For the yogurt sauce:
– ½ cup Greek yogurt
– 2 tablespoons fresh dill, chopped
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Marinate the shrimp: In a bowl, combine Greek yogurt, minced garlic, chopped parsley, dill, salt, and pepper. Add the shrimp and mix well. Let marinate in the refrigerator for at least 30 minutes.
2. Cook the shrimp: Preheat a skillet to medium power and add a small piece of butter. Once the butter is melted, add the marinated shrimp. Cook the shrimp for about 2-3 minutes on each side, or until they are pink and opaque.
3. Prepare the yogurt sauce: Mix Greek yogurt, dill, smoked paprika, and season with salt and pepper. Adjust the taste as needed and set aside.
4.Soften the rice paper: Fill a large dish with warm water. Dip one rice paper sheet at a time into the water for about 10-20 seconds until it is just soft and pliable. Lay it out flat on a large, flat plate.
5. Assemble the spring rolls: On the lower third of the rice paper, arrange a few strips of cucumber, carrot, and two halves of cherry tomatoes. Add two cooked shrimp per roll. Drizzle some yogurt sauce over the filling, then roll tightly from the bottom up, enclosing the filling completely. Fold in the sides of the rice paper as you roll. Repeat with the remaining ingredients.
The estimated nutritional values per 100 grams for the spring roll recipe:
• Calories: 80-120 kcal
• Proteins: 6-10 g
• Fats: 2-5 g
• Carbohydrates: 8-12 g
These values are approximate and may vary based on the specific ingredients and their quantities used.
–
#springrolls #healthyrecipes #quickmeals #tastyfood #greekyogurt