- Marinate the shrimp and Teriyaki for about an hour before cooking.
- Over medium high heat in a greased saucepan, sauté shrimp until fully cooked and pink. Set aside.
- With all the vegetables and herbs thinly sliced, set up an assembly line that looks like this: plate of warm water to soak rice papers, shrimp, vegetables, and platter for finished spring rolls.
- Soak rice paper until manageable and place two-three small shrimp in center; top with herbs and vegetables and tightly tuck in both sides and roll until formed.
- Chill until ready to serve.
Teriyaki Shrimp Spring Rolls
ingredients
1/4 cup Kikkoman Teriyaki Marinade & Sauce
1/2 pound shrimp, peeled and deveined
Spring roll rice papers
1 carrot, thinly shaved
1 cucumber, thinly shave
1 small red pepper, thinly sliced
1/2 cup red cabbage, thinly sliced
Fresh cilantro
Fresh mint
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
