Description

If there's one dish that satisfies, yet leaves you feeling light with a pep in your step, it's spring rolls. Sweet and tender poached Gulf shrimp are rolled in non-GMO rice paper wrappers with crunchy and refreshing carrots, cucumber and lettuce plus cooling mint. Dip the shrimp spring rolls in Farmhouse Kitchens creamy, mildly spicy peanut sauce.

The great thing about spring rolls is the ability to customize them to your taste. Set up a spring roll wrapping party with all the fixins and let everyone mix and match their rolls. From avocado and sunflower sprouts to pickled veggies and hot chile oil - the options are endless!

Makes 14-16 spring rolls. Serves 4 to 6.

Click over to the Recipes tab for cooking instructions.

Includes:

  • 1 lb avg Wild-caught Gulf Shrimp, frozen
  • 14-16 count Spring Roll Wrappers
  • 1 head Butterhead Lettuce
  • 1 bunch Fresh Mint
  • 1 lb avg Cucumbers
  • 1 lb avg Carrots
  • 8 oz Peanut Sauce

Optional:

  • Salt
  • Spicy Chile Oil or Hot Sauce 
  • Avocado
  • Pickled Veggies
  • Sunflower or Bean Sprouts
  • Fresh Garlic Chives, Cilantro, Thai Basil 

Hands on Time: 20 minutes; Total Time: 20 minutes


What's inside

Wild-Caught Gulf Shrimp - Default: 1 - Max: 1
Spring Roll Wrappers - Default: 1 - Max: 1
Peanut Sauce, 8 oz - Default: 1 - Max: 1
Carrots, Orange, Organic, 1 lb - Default: 1 - Max: 1
Cucumbers, Organic, 2 ct - Default: 1 - Max: 1
Herbs, Mint, Organic, 1 bunch - Default: 1 - Max: 1
Lettuce, Butterhead, Green, 1 head - Default: 1 - Max: 1

RECIPE

INSTRUCTIONS

Note: Thaw the shrimp in the refrigerator 24-48 hours prior to cooking.

S
TEP 1  Prepare the vegetables. Thoroughly wash and dry vegetables and herbs. Pick whole lettuce leaves and mint leaves. Slice or grate carrots into thin matchsticks. Slice the carrots into long batons, about 3-4 inches long and 1/2 inch wide. Set aside.
STEP 2  Peel and devein the shrimp. Set aside.
STEPFill a 2-3 quart sauce pan with water and bring to a boil. When the water reaches a boil, add 1 tbsp. salt (optional) and peeled shrimp. Cook for about 3 minutes or until the shrimp are cooked through (145°F), turn pink/orange, the flesh becomes opaque, and the tails curl inward. Remove with a slotted spoon to a ice water bath to stop the cooking process. Once cool, drain well and pat dry. Slice along the length of the shrimp to form two halves. Set aside.
STEP 4  To assemble the spring rolls, set out a cutting board or large plate and add about 1 inch of room temperature water to a high-sided plate or pie pan. Working one spring roll wrapper at a time, fully submerge the rice wrapper in the water for 5-10 seconds, then lay flat on the cutting board. Leaving about 1 inch of space around the edges, add a few pieces of the lettuce, carrots, cucumbers and mint to the lower third of the wrapper closest to you. Add sprouts, avocado and other herbs as desired. Fold the lower edge up over the fillings, rolling upward until the veggies are just enclosed. Next, lay 2-3 pieces of shrimp cut side up just above the rolled up section. Roll once more over the shrimp, then fold the left and right side in (much like a burrito). Continue rolling until the spring roll in enclosed. The sticky rice wrapper will seal and close the spring roll as it sits. Enjoy immediately or set aside on a clean plate.
STEP 5  Repeat with remaining spring roll wrappers and filling. 
STEP 6  Add hot sauce or chile oil to the peanut sauce, if desired. Serve the spring rolls with peanut sauce for dipping.

Enjoy


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Shrimp Spring Roll Bundle

$37.99

serves 4-6 ($6.33/serving)

If there's one dish that satisfies, yet leaves you feeling light with a pep in your step, it's spring rolls. Sweet and tender poached Gulf shrimp are rolled in non-GMO rice paper wrappers with crunchy and refreshing carrots, cucumber and lettuce plus cooling mint. Dip the shrimp spring rolls in Farmhouse Kitchens creamy, mildly spicy peanut sauce.

The great thing about spring rolls is the ability to customize them to your taste. Set up a spring roll wrapping party with all the fixins and let everyone mix and match their rolls. From avocado and sunflower sprouts to pickled veggies and hot chile oil - the options are endless!

Makes 14-16 spring rolls. Serves 4 to 6.

Click over to the Recipes tab for cooking instructions.

Includes:

  • 1 lb avg Wild-caught Gulf Shrimp, frozen
  • 14-16 count Spring Roll Wrappers
  • 1 head Butterhead Lettuce
  • 1 bunch Fresh Mint
  • 1 lb avg Cucumbers
  • 1 lb avg Carrots
  • 8 oz Peanut Sauce

Optional:

  • Salt
  • Spicy Chile Oil or Hot Sauce 
  • Avocado
  • Pickled Veggies
  • Sunflower or Bean Sprouts
  • Fresh Garlic Chives, Cilantro, Thai Basil 

Hands on Time: 20 minutes; Total Time: 20 minutes

Farmhouse Delivery

FArmhouse Delivery

With access to the best ingredients and makers around, Farmhouse Delivery now has our very own line of specialty products, designed with you in mind. Collaborating with talent across Texas and using our own hand-selected ingredients from farmers and artisans we love, we bring you some of your favorite snacks and treats.

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INSTRUCTIONS

Note: Thaw the shrimp in the refrigerator 24-48 hours prior to cooking.

S
TEP 1  Prepare the vegetables. Thoroughly wash and dry vegetables and herbs. Pick whole lettuce leaves and mint leaves. Slice or grate carrots into thin matchsticks. Slice the carrots into long batons, about 3-4 inches long and 1/2 inch wide. Set aside.
STEP 2  Peel and devein the shrimp. Set aside.
STEPFill a 2-3 quart sauce pan with water and bring to a boil. When the water reaches a boil, add 1 tbsp. salt (optional) and peeled shrimp. Cook for about 3 minutes or until the shrimp are cooked through (145°F), turn pink/orange, the flesh becomes opaque, and the tails curl inward. Remove with a slotted spoon to a ice water bath to stop the cooking process. Once cool, drain well and pat dry. Slice along the length of the shrimp to form two halves. Set aside.
STEP 4  To assemble the spring rolls, set out a cutting board or large plate and add about 1 inch of room temperature water to a high-sided plate or pie pan. Working one spring roll wrapper at a time, fully submerge the rice wrapper in the water for 5-10 seconds, then lay flat on the cutting board. Leaving about 1 inch of space around the edges, add a few pieces of the lettuce, carrots, cucumbers and mint to the lower third of the wrapper closest to you. Add sprouts, avocado and other herbs as desired. Fold the lower edge up over the fillings, rolling upward until the veggies are just enclosed. Next, lay 2-3 pieces of shrimp cut side up just above the rolled up section. Roll once more over the shrimp, then fold the left and right side in (much like a burrito). Continue rolling until the spring roll in enclosed. The sticky rice wrapper will seal and close the spring roll as it sits. Enjoy immediately or set aside on a clean plate.
STEP 5  Repeat with remaining spring roll wrappers and filling. 
STEP 6  Add hot sauce or chile oil to the peanut sauce, if desired. Serve the spring rolls with peanut sauce for dipping.

Enjoy

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