Pesto Shrimp Spring Rolls

Pesto Shrimp Spring Rolls 10 minutes - 6 servings


1 cup Sacla` Pesto alla Genovese
9 Large Shrimp (cooked, peeled and deveined)
6 Rice Paper Wrappers
12 large Basil Leaves
1 Red Bell Pepper, sliced
1 Yellow Bell Pepper, sliced
1/4 Red Onion, sliced
6 Romaine Lettuce Leaves
1 Lemon, cut into wedges


  1. Prep the shrimp by giving them a quick rinse, pat dry then remove tails and cut in half lengthwise. Place the shrimp into a bowl and add 2 Tablespoons of Sacla` Pesto alla Genovese. Mix to coat the shrimp then set aside.
  2. Get all of the other ingredients out and prepped.
  3. Fill a large plate or bowl with water. Next, dip a rice paper wrapper into the water then place on a clean work surface. 
  4. Place 3 shrimp halves in the middle of the rice paper wrapper then top with 2 basil leaves followed by the sliced bell peppers, red onion and romaine lettuce.
  5. To roll, start by folding in the sides of the wrapper then fold the bottom half over the filling and roll into a tight roll. 
  6. Serve the shrimp spring rolls with Sacla` Pesto alla Genovese for dipping and lemon wedges.