Steamy Shrimp and Chickpea Spring Rolls
Warm and fluffy chickpeas bring this meal to life.
20min
330kcal
600mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Quickly rinse the seaweed in order to soften it, cut into small edible pieces.
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Cut shrimp into 1 cm (1/2 in.) pieces.
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Cut spring onion into small pieces.
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Add 1-3, chickpeas (after drying) and (A) to a bowl, and mix well.
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Place (4) in even amounts into the spring roll skins. Mix flour with a little water and spread on the outer edge of skins.
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Fold in one side, fold over both ends, and finish by folding in the other side.
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Fry rolls in oil over medium-high heat, arrange on a plate, and garnish with a slice of lemon.
Cooking Basics
Japanese long onion - finely chopped
Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.
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