Shrimp Spring Rolls
Posted on | July 10, 2009 | No Comments
This one is really good, and perfect for summer.
- (Soft, not fried)spring roll dried rice paper (available at Asian markets)- it’s like rice noodle substance in flat, thin, round sheets.
- Assorted vegetables- I use cucumber, carrot, red pepper, avocado, green onion, bean sprouts, and lettucepeeled and sprigs of fresh cilantro and mint
- Fresh, Local SC Shrimp, steamed
Cut your vegetables into strips about 3 inches long. (I peel the cucumbers). Take a sheet of the rice paper wrapper, and dip it in a bowl of water for five seconds. Take it out, and place it on a plate. You need to work somewhat quickly. Put your vegetables (lettuce on bottom), shrimp, mint, and cilantro on top of the rice paper, around the middle, but slightly closer to the bottom. Bring the bottom egde of the rice paper over the filling, and press lightly to seal. Now fold the sides over, and roll the rest of the way up. This is just like rolling a burrito. Serve with a Thai sweet chili dipping sauce (available at most grocery stores).Call me if you have any questions!
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