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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Florida Shrimp Spring Rolls

1 pound medium shrimp, peeled and deveined
1 teaspoon cornstarch
8 tablespoons soy sauce, divided
8 tablespoons canola oil, divided
1 cup green onions, chopped
2/3 cup carrots, grated
3 cups cabbage, chopped
1 bag bean sprouts, chopped
2 teaspoons fresh ginger root, grated
12 egg roll wrappers
  prepared sweet and sour sauce (optional)

Cut raw shrimp into small pieces. In a medium bowl, combine cornstarch and 4 tablespoons soy sauce; then add shrimp. Mix well and set aside. In a wok or large sauté pan, heat 4 tablespoons oil over high heat; stir-fry the shrimp, bean sprouts, cabbage, onion and carrot in oil until crisp-tender; cool slightly. Transfer mixture to colander or pan to drain and cool. When cooled, spoon 1/4 cup of shrimp mixture on the bottom third of each wrapper. Fold bottom edge over filling; fold sides over filling toward center overlapping slightly. Moisten top edge with water; roll up tightly to seal. Repeat with the remaining wrappers and filling. Deep fry in 3 inches of very hot oil (375 degrees F) until golden brown; drain on paper towels. Serve with sweet and sour sauce.

12 egg rolls

Nutritional Value Per Serving
Calories 196, Calories From Fat 88, Total Fat 10g, Saturated Fat 1g, Trans Fatty Acid 0g, Cholesterol 61mg, Total Carbohydrates 16g, Protein 12g, Omega 3 Fatty Acid 0g

Look for "Fresh from Florida" ingredients at your grocery store.

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