Shrimp And Kale Rolls Recipe

Cooking Directions

• STEP 1.Prepare the shrimp by removing the shells and deveining them. Marinate the shrimp in a mixture of soy sauce, garlic, and ginger for 15 minutes.
• STEP 2.Blanch the kale leaves in boiling water for 1-2 minutes until they become tender. Drain and set aside.
• STEP 3.Soak the rice paper sheets in warm water for a few seconds until they become pliable. Place a sheet on a clean surface.
• STEP 4.Arrange a few kale leaves, marinated shrimp, and your choice of fresh vegetables (such as cucumber, carrot, and bell pepper) on the rice paper sheet.
• STEP 5.Fold the sides of the rice paper over the filling and roll tightly to form a neat roll. Repeat with the remaining ingredients.
• STEP 6.Serve the shrimp and kale rolls with a dipping sauce of your choice, such as sweet chili sauce or peanut sauce.
• STEP 7.Enjoy the rolls immediately or refrigerate them for later. They can be stored in an airtight container for up to 24 hours.

Cooking Tips

• Make sure to properly devein the shrimp to remove the digestive tract.
• Blanching the kale leaves briefly helps to soften them and make them easier to roll.
• Be creative with the choice of vegetables to add different flavors and textures to the rolls.

Storage and Serving

• Serve the shrimp and kale rolls as an appetizer or snack.
• Pair them with a refreshing salad or a bowl of soup for a complete meal.
• Store any leftover rolls in an airtight container in the refrigerator for up to 24 hours.