Description
Ginger Lemongrass Shrimp Cloud Rolls are a delightful and fresh dish that combines the flavors of shrimp, ginger, and lemongrass wrapped in rice paper.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon fresh ginger, grated
- 1 tablespoon lemongrass, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- 1 package rice paper wraps (8–10 wraps)
- 1 cup lettuce leaves, shredded
- 1 cup carrots, julienned
- 1 cup cucumber, julienned
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Instructions
- In a bowl, combine the shrimp, ginger, lemongrass, garlic, soy sauce, lime juice, and vegetable oil. Toss to coat the shrimp evenly and let marinate for 15-20 minutes.
- Heat a skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove from heat and let cool slightly.
- Fill a shallow dish with warm water. Dip one rice paper wrap into the water for about 10-15 seconds until it softens.
- Lay the softened rice paper on a clean surface. Place a few pieces of shrimp, a handful of lettuce, carrots, and cucumber in the center of the wrap.
- Fold the sides of the rice paper over the filling, then roll it up tightly from the bottom to the top. Repeat with the remaining wraps and filling.
- Serve the cloud rolls with fresh cilantro leaves and lime wedges on the side for garnish.
Notes
- For a spicy kick, add sliced jalapeños or a drizzle of sriracha inside the rolls.
- Substitute shrimp with cooked chicken or tofu for a different protein option.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Appetizer
- Method: Stir-fry and wrap
- Cuisine: Asian
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 150mg