Fresh Spring Rolls

Spring rolls are the perfect snack or appetizer made fresh vegetables, herbs, meats or fish wrapped in rice paper. They originate in South Asia in Vietnam and Thailand. It is common for them to have lettuce, rice noodles, fresh veggies, herbs and meats like pork and shrimp.

They are quite fun to make, you can get creative with the ingredients. I love using all kinds of lettuce, shredded cabbage, carrots, zucchini, cucumber, avocado, etc. The ingredients I used in these are my go to combo, but almost any fresh veg and herb tastes great in a spring roll.

Ingredients:

• half pound of shrimp
• salt and pepper
• rice paper, the larger options are easier to make into spring rolls
• 10 lettuce leaves
• 1 cup shredded carrots
• skinny vermicelli rice noodles, cooked
• 1/2 cup fresh cilantro
• 1/2 cup fresh basil leaves
• Peanut dipping sauce

Preparation:

STEP 1.

Stovetop, cook shrimp in oil, salt and pepper until cooked through, around 5-10 minutes. Set aside and cool.

STEP 2.

Make sure all of the prep work is organized and in front of you in bowls so it is easy to grab. In a bowl of water, wet the rice paper for 10 seconds, until it is pliable and flexible. Place on a damp surface and create the rolls. First layer one lettuce leaf towards the middle / bottom, layer a small amount of cooked rice noodles on top, then shredded carrots, and herbs. Begin to roll the section up, right above that section in the upper third, layer three shrimp across. Finish the roll by tucking the sides in and securing the top down, since it is damp, it should stick to each other. Set aside on a plate under a dampish paper towel while you finish the rest.

STEP 3.

Store in the fridge or serve immediately with peanut dipping sauce.