Caribbean Shrimp Spring Rolls

Name: Caribbean Shrimp Spring Rolls
Ingredients: 1 pound uncooked medium shrimp, peeled, deveined and chopped; 3 teaspoons canola oil, divided; 2 cups fresh broccoli florets; 2 garlic cloves, minced; 1/4 cup coconut milk; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; 1/2 teaspoon ground coriander; 1/4 teaspoon ground turmeric; Dash ground allspice; 4 cups shredded Chinese or napa cabbage; 1/2 cup mandarin oranges; 3 green onions, thinly sliced; 8 spring roll wrappers or rice papers (8 inches); Hot cooked rice and sweet-and-sour sauce

15 ingredients

4 steps

Ingredients

1 pound uncooked medium shrimp, peeled, deveined and chopped
3 teaspoons canola oil, divided
2 cups fresh broccoli florets
2 garlic cloves, minced
1/4 cup coconut milk
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
Dash ground allspice
4 cups shredded Chinese or napa cabbage
1/2 cup mandarin oranges
3 green onions, thinly sliced
8 spring roll wrappers or rice papers (8 inches)
Hot cooked rice and sweet-and-sour sauce

Directions

1

In a large skillet or wok, stir-fry shrimp in 2 teaspoons oil until shrimp turn pink. Remove and keep warm. In the same skillet, stir-fry broccoli in remaining oil until tender. Add garlic; cook 1 minute longer.
2

Stir in the coconut milk and seasonings. Bring to a boil. Add cabbage; cook 1-2 minutes longer or until cabbage is tender. Remove from the heat; stir in the shrimp, oranges and onions.
3

Soak each spring roll wrapper in cool water for 1 minute; place on a flat surface. Place 1/2 cup shrimp mixture down the center of each wrapper to within 1-1/2 in. of ends.
4

Fold both ends over filling; fold one long side over the filling, then carefully roll up tightly. Place seam side down on serving plates. Serve immediately with rice and sweet-and-sour sauce.