Shrimp Spring Rolls and Yin Yang Marinated Vegetables IMAGE Image by: Shrimp Spring Rolls and Yin Yang Marinated Vegetables IMAGE Author: Canadian Living

Bring a little bit of Asian flair to the dinner table with this elegant recipe. Fresh, lively flavours come together for a dish that will quickly become a family favourite.

  • Portion size 4 servings
  • Credits : Arctic Gardens


  • 400 g Arctic Gardens Vegetables for Yin Yang Stir Fry Mix
  • 200 g whole, peeled and deveined cooked shrimp without tails
  • 8 lettuce
  • coriander to taste
  • 8 rice paper sheets
Vegetable marinade:
  • 75 mL ponzu sauce
  • 75 water
  • 1/3 cup brown sugar
  • 10 black peppercorns
  • 1 teaspoon ground cardamom
  • 1 piece (1 inch) ginger root roughly chopped into pieces 


Boil the ingredients for the vegetable marinade and pour the mixture over the vegetables in a bowl. Marinate for at least one hour - ideally half a day in the refrigerator. Remove and discard the pieces of ginger and peppercorns, drain the vegetables when ready to assemble the rolls. Keep the marinade as a dipping sauce for the rolls when serving.

When assembling the rolls, make only one at a time to ensure the best results. Dip a piece of rice paper in warm water, remove excess water then place flat on a cutting board covered with plastic wrap. Place a lettuce leaf and fresh coriander on the rice paper and then three or four shrimp in a line, along with a small portion of marinated vegetables. Fold one side, then fold both ends towards the middle and roll. Repeat until all rolls are ready.

Serve with the marinade as a dipping sauce.?
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Shrimp Spring Rolls and Yin Yang Marinated Vegetables