10 minutes
Complexity: Easy
Serves: 8

Cooking Instructions

  1. Prepare Mini Vegetable Spring Rolls in oven according to package directions.
  2. Meanwhile, wrap a piece of prosciutto around each chunk of cantaloupe.
  3. Slice spring rolls and cantaloupes in half, if the shrimp is too small leave whole.
  4. Onto each skewer, thread alternating spring roll halves, prosciutto-wrapped cantaloupe halves and shrimp.
  5. Serve skewers with sweet Thai chili sauce for dipping.

Tip: Alternatively, serve with a variety of dips, such as peanut sauce, sriracha mayonnaise, cocktail sauce and basil pesto.


InnovAsian Mini Vegetable Spring Rolls
7 oz
Prosciutto Slices, halved
5 medium
Cantaloupe Chunks (each about 2 inches)
10 medium
Frozen Cooked Peeled Large Deveined Shrimp, thawed according to package directions
10 large
Sweet Thai Chili Sauce
1 cup
10 large