Spring Rolls with Shrimp, Tofu and Melon Recipe
Howdy friends! Happy Thursday! I leave for Vegas tomorrow morning and I literally have about 10,000 more things to do. So, while I run around frantic like a chicken with its head cut off (and feet cut off too for that matter), I’d like to introduce you to the lovely Barbara of Barbara Cooks! Well, technically you met her a few weeks ago, but she’s here today to share a spring roll with shrimp, tofu and melon recipe! So take it away!
Hello everybody! I’m so pleased to be able to guest post on Miss Claire’s blog today. She is such an inspiration and a lovely person. I’ve been so happy to be a sponsor on her blog! My name is Barbara and my blog is so cleverly named Barbara Cooks. I strive to make healthy food that will fool all your family members and friends into eating better. I also have a penchant for experimenting with different ingredients, spices and flavors. I like to give the ordinary everyday a little twist to make things interesting.
I recently tried a Korean melon for the first time and after I bit into its crisp sweet flesh I knew immediately that I wanted to put it in a spring roll. Spring rolls make a great appetizer or an alternative to salad. The key is to use fresh chilled ingredients. You can put all kinds of ingredients in them but my favorite includes shrimp and tofu. In these, I added the Korean melon, chives and perilla (or sesame leaf).
Korean melons are crispy like an apple but taste similar to honeydew. Perilla is earthy and nutty. If you have an Asian market nearby, these ingredients should be readily available. As an alternative, honeydew melon or pear and mint would be a great addition instead of the Korean melon and perilla.
I believe cooking is all about experimentation so if you can’t find or don’t like a particular ingredient, switch it up! Just be sure to let me know when you come up with a good combo so I can try it too!
Spring Rolls with Shrimp, Tofu and Melon
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Serves about 12.
- 12 large spring roll wrappers
- 2 ounces thin rice vermicelli (mai fun)
- 24 medium cooked shrimp, butterflied and tails removed
- 6 ounces tofu cut into 12 strips
- 6 sesame leaves, split in half (substitution: mint leaves)
- 1 bunch chives (about 2 ounces)
- ½ Korean melon, cut into strips (substitution: honeydew melon)
- 2 cups fresh bean sprouts
- Sweet chili sauce for dipping
- Soak the vermicelli in cold water for 10-12 minutes or until softened. Drain and set aside.
- Fill a shallow dish with water. Quickly wet 1 spring roll wrapper in the dish and place flat on a cutting board.
- In the half of the wrapper closest to you, layer 2 shrimp, 1 tofu strip, ½ sesame leaf, a few chives, 3-4 pieces of melon, a small palm full of vermicelli and several bean sprouts, leaving 1 ½ inches free on each side.
- Roll up like a burrito, folding over the sides and end closest to you and rolling up away from you.
- Repeat until all rolls have been assembled. Serve with the sweet chili sauce for dipping.
Nutritional informational per 1 roll with 2 tablespoons sauce:
Fat: 1.6 grams
Carbohydrates: 14.3 grams
Fiber: 0.8 grams
Protein: 9.3 grams
Weight Watchers Points: 3