Spring rolls aren't just a tasty appetizer served at your favorite Chinese restaurant because they're also eaten for good ...

No takeout order is complete without the crunchy, delightfully greasy, hand-held roll. Recipe developer Leah Maroney goes for ...

Summer shrimp rolls are a refreshing and light dish perfect for hot summer days. These rolls are filled with succulent shrimp, crunchy vegetables, and fresh herbs, all wrapped in a soft and chewy rice ...

On a work surface, brush the edge of 1 spring roll wrapper with a little of the beaten eggs. Spread 1/3 cup of the shrimp-and-pork filling on the wrapper. Bring the bottom end of the wrapper over ...

You know those Shrimp Roll-Ups you order at restaurants? Make them at home! This recipe is good for 3, large rolls. If you want more, get some more shrimp, more veggies, more wrappers, and go to town!

Set a cilantro sprig and lettuce leaf on the lower third of the rice paper and top with 3 shrimp halves. Top with some of the yellow pepper, vermicelli and the pickled vegetables; roll up tightly ...

Shrimp fried in chickpea flour and spiced with turmeric and Kashmiri chile powder shine in a King's Hawaiian Roll, topped with ... Jinich sourced her carnitas recipe's extra special ingredient ...

Set a cilantro sprig and lettuce leaf on the lower third of the rice paper and top with 3 shrimp halves. Top with some of the yellow pepper, vermicelli and the pickled vegetables; roll up tightly, ...

Lobster rolls are a summer mainstay along the New England coast, but out in California, the Woodhouse Fish Company fills theirs with shrimp instead. Crab also works well. Lemon aioli and locally grown ...

Shrimp. Choose large or extra-large shrimp for this recipe. The shrimp should be shelled, deveined and preferably have the tails on. The tails not only make for a better presentation but also add ...