Shrimp Spring Rolls

Prepare all the ingredients. Wash the vegetables and onions, dry them with a towel, peel the carrots.

Slice the bell peppers and carrots into thin strips, you can grate the carrots for Korean-style carrots. Put the peppers and carrots in a bowl, pour the sauce over them, sprinkle with sesame seeds, mix and refrigerate to marinate.

Put the shrimp in boiling water for just a minute, just enough to remove the ice. Then they need to be cleaned. After that, heat 1 tbsp vegetable oil in a skillet, fry 1 clove of garlic, add the shrimp and fry for no more than 2 minutes over medium heat. Place the shrimp on a plate.

Cut the lettuce leaves and half of the cucumber into thin strips, and the onion into 5 cm spring onions as in the photo.

Soak a sheet of rice paper in a plate of warm water for 30 seconds, no more, otherwise the sheet may tear when rolling the roll. Place it on the working surface. You can use a cutting board, but first grease it with vegetable oil so that the rice paper does not stick to it.

Spread the prepared filling on the sheet of rice paper. Place some lettuce, 4 shrimp on top (if you have jumbo shrimp, 2 will be enough), then add chopped and marinated vegetables, green onions.

Roll the roll like an envelope or a shawarma.

Brush the finished roll with vegetable oil using a brush. Roll the remaining rolls and also brush them with oil.

Spring rolls are ready! You can serve them with soy sauce. Enjoy your meal!