These Southwestern Shrimp Spring Rolls are loaded with flavor and quickly gobbled up at parties! Do you ever host parties with appetizers? I love all appetizers, and I love a party that serves only appetizers! It could be the fact that it doesn't feel like I am eating a lot when I indulge in appetizers, or it might be that I love trying new flavors, and apps are a great way to do that. From nuts to dim sum, there is always something you will love at an appetizer party!
Southwestern Shrimp Spring Rolls
(printable recipe at end of post)
( makes 12-15)
1 pound Shrimp (20-25 ct)
1/4 cup White Rice
1/4 cup Salsa
1/4 cup Orange Peppers
1/4 cup Red Peppers
1/3 of a Serrano Pepper
1 Green Onion
1 cup cooked Pinto Beans
2 tablespoon Yellow Onion, chopped small
2-3 teaspoons Chipotle Seasoning
Egg Roll Wrappers
Monterey Jack Cheese
Oil for frying
Avocado
2 tablespoons Salsa
1 tablespoon Sour Cream
1-2 teaspoon Garlic Salt
1 teaspoon Lemon Juice
Peel and devein the shrimp. Rinse shrimp. Chop in to small bite size pieces.
Cook the rice. Add salsa to the rice and mix together.
Place the rice and salsa into a medium frying pan. Chop the yellow and orange peppers, serrano pepper and green onion. Place them in the pan. Drain the pinto beans, reserving the juice. Add 2 tablespoons of the juice, the yellow onion, chipotle seasoning and shrimp. Cook for 2-3 minutes until shrimp is done.
To wrap the mix in a egg roll wrapper:
1. Place the egg roll wrapper in a diagonal direction, place cheese in the middle of the wrapper.
2. Add shrimp mix to top of cheese.
3. Add more cheese to the top of the mix.
4. Use a paint brush, that is only used for cooking, to spread a thin line of water around the edges of the wrapper.
5. Pull the left and right sides of the wrapper to the center of the wrapper.
6. Bring up the bottom of the wrapper and tuck it over the filling.
7. Roll the egg roll up towards the top and secure the tip of the egg roll wrapper on the egg roll.
8. Continue to fill all egg rolls. Refrigerate until ready to use.
Fry the egg rolls in a pan filled half way with oil. Bring oil to 325 degrees. Fry until brown. Drain on paper towels.
Make guacamole by mashing the avocado pulp, and mixing the salsa, sour cream, garlic salt and lemon juice. Cut egg rolls diagonally and serve. Enjoy!
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Thank you to Wendy from Wholistic Woman for hosting this fun appetizer event today!
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Author: The Freshman Cookprint recipe
Southwestern Shrimp Spring Rolls
INGREDIENTS:
- 1 pound Shrimp (20-25 ct)
- 1/4 cup White Rice
- 1/4 cup Salsa
- 1/4 cup Orange Peppers
- 1/4 cup Red Peppers
- 1/3 of a Serrano Pepper
- 1 Green Onion
- 1 cup cooked Pinto Beans
- 2 tablespoon Yellow Onion, chopped small
- 2-3 teaspoons Chipotle Seasoning
- Egg Roll Wrappers
- Monterey Jack Cheese
- Oil for frying
- Avocado
- 2 tablespoons Salsa
- 1 tablespoon Sour Cream
- 1-2 teaspoon Garlic Salt
- 1 teaspoon Lemon Juice
INSTRUCTIONS:
- Peel and devein the shrimp. Rinse shrimp. Chop in to small bite size pieces.
- Cook the rice. Add salsa to the rice and mix together.
- Place the rice and salsa into a medium frying pan. Chop the yellow and orange peppers, serrano pepper and green onion. Place them in the pan. Drain the pinto beans, reserving the juice. Add 2 tablespoons of the juice, the yellow onion, chipotle seasoning and shrimp. Cook for 2-3 minutes until shrimp is done.
- To wrap the mix in a egg roll wrapper:
1. Place the egg roll wrapper in a diagonal direction, place cheese in the middle of the wrapper.
2. Add shrimp mix to top of cheese.
3. Add more cheese to the top of the mix.
4. Use a paint brush, that is only used for cooking, to spread a thin line of water around the edges of the wrapper.
5. Pull the left and right sides of the wrapper to the center of the wrapper.
6. Bring up the bottom of the wrapper and tuck it over the filling.
7. Roll the egg roll up towards the top and secure the tip of the egg roll wrapper on the egg roll.
8. Continue to fill all egg rolls. Refrigerate until ready to use.
- Fry the egg rolls in a pan filled half way with oil. Bring oil to 325 degrees. Fry until brown. Drain on paper towels.
- Make guacamole by mashing the avocado pulp, and mixing the salsa, sour cream, garlic salt and lemon juice. Cut egg rolls diagonally and serve.
