Mirabelle and shrimp spring rolls Recipe
Mirabelle and shrimp spring rolls
Total time: 15 to 30 minutes

Prep. time: 20 minutes
Cooking time: 4 or 8 minutes

Difficulty: Easy
For 4 servings

- 8 sheets of rice paper
- 16 cooked shrimps
- 100 g mirabelles (yellow plums)
- 100 g celeriac
- 1 head of lettuce or oak leaf lettuce
- 1 bunch mint
- 1 piece ginger root
- oil for frying



  1. Pit the mirabelles and cut into strips.
  2. Peel and cut the carrots and celeriac into very thin sticks.
  3. Peel and chop the ginger.
  4. Peel the shrimp and halve lengthwise. Wash and drain the mint and lettuce.

Making the spring rolls

  1. Soak a sheet of rice paper in hot water and lay it on a wet towel.
  2. On the edge of the rice paper closest to you, place a mint leaf, a little carrot and celeriac, some bean sprouts and ginger. Add a few strips of mirabelle and 4 shrimp halves, and finally another mint leaf.
  3. Roll up tightly to enclose the ingredients. At the two-thirds point, fold the edges in toward the middle and continue rolling to finish the spring roll. Repeat with the other rolls.

Cooking and serving

  1. Fry the spring rolls in a deep fryer or frying pan. Drain on paper towels to absorb the excess oil.
  2. Serve hot with the mint leaves and lettuce, along with dishes of soy sauce and spring roll dipping sauce.
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