Shrimp Summer Rolls | Sysco Foodie
Ingredients Soy-Yuzu Dip Your items have been added. Directions - Thaw the shrimp and remove tails. Dip the Spring Roll wrapper in water for 20 seconds.
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Cooking tools:
- Blender
- Cutting board
- Chef's knife
- Dish
- Serving platter
Ingredients
- 1 each round spring roll skin
- 3 each Portico shrimp white peeled and deveined tail-off 16/20 count
- 2-3 leaves Boston butter lettuce
- 2-3 stems Imperial Fresh cilantro, leaves picked
- 3-4 leaves Imperial Fresh Thai basil
- 4 stems Imperial Fresh chives
- 1 tablespoon Daikon sprouts
- Soy-Yuzu Dip
- ½ cup Yuzu Marugoto Shibori citrus juice
- 2 cups light soy sauce
- 2 tablespoons pure sesame oil
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