Sweet Chili Inside Out Spring Rolls
- 1 lb raw shrimp, shelled and de-veined
- 1 tsp fresh cilantro
- 2 tbs fish sauce or soy sauce
- ¼ cup lime juice or rice wine vinegar
- 2 tbs minced garlic
- 2 tsp minced ginger or ½ tsp ginger powder
- 2 cups bagged coleslaw base
- ½ cup finely chopped mushrooms
- ¼ cup chopped green onions
- ½ cup grated carrots
- 2 tbs corn oil
- 1 tsp sesame oil
- 1 bag riceworks® Sweet Chili Brown Rice Crisps
- Bean sprouts or strips of green onion or carrot
| - | Mix cilantro, lime juice, 1 tsp ginger, 1 tbs garlic, and 1 tbs fish sauce. |
| - | Pour over shrimp and marinate in refrigerator for no more than 15 minutes. |
| - | Prepare vegetables. |
| - | Sauté shrimp in a little oil until pink on both sides then remove from heat. |
| - | Preheat the corn and sesame oils in a large frying pan. |
| - | Add ginger, garlic and fish sauce. |
| - | Add vegetables and stir fry for five minutes. |
| - | Scoop a teaspoon of the veggies on to a riceworks® Sweet Chili Gourmet Brown Rice Crisp |
| - | Top with a couple of beansprouts, green onion or carrot strips and a shrimp. |
| - | Serve immediately. |
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