Shrimp, Veggie & Mint Spring Rolls
Shrimp, Veggie & Mint Spring Rolls

Spring Rolls:
2 cups rice, cooked according to package directions
2 carrots
1 cup romaine lettuce
1 kiwi
1 avocado
1 cup Florida Fresh Herbs Mint, packed
8 rice paper wraps

Dipping Sauce:
1 tsp cornstarch
1/3 cup distilled white vinegar
2 tsp olive oil
2/3 cup unsweetened pineapple juice
2 tbsp ketchup3 tbsp brown sugar
salt to taste
sliced carrots




Spring Rolls
Prepare rice according to package directions and set aside. Thinly slice or dice carrots, romaine lettuce, kiwi, avocado and Florida Fresh Herbs Mint, and set aside. Peel, devein, and wash shrimp. Heat olive oil in a pan and sauté each side until just cooked through, about 2 minutes per side. To assemble the spring rolls, dip the rice paper wrap in water (which will make it sticky) and layer all ingredients in. Fold corners over and wrap tightly.

Dipping Sauce
In a small saucepan over a medium heat, whisk together vinegar and cornstarch. Add oil, pineapple juice, ketchup, brown sugar, and salt; whisking constantly until the mixture is heated through. Cool and add sliced carrots. For a sweeter sauce, add more pineapple juice or brown sugar.

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