This recipe was shared to me by my aunt Kim who brings these for her lunch break at work. They are easy to take on the go because they don’t require being heated up. It’s a great way to mix up your lunches and stray from the mundane sandwich.
Ingredients: Yields 4 Spring Rolls
- 12 Medium size frozen fully cooked shrimp: Deveined & tail-off
- 4 pieces of rice paper (found in the ethnic/chinese section)
- Sweet Red Chili Sauce (found in the ethnic/chinese section)
- 1/4 c. Bean sprouts
- 1/4 c. Cucumber chopped into tiny chunks
- 1/4 c. Shredded carrots
- 1/8 c. Thinly sliced radishes
- 1/8 c. Chopped fresh mint leaves
- Fill a medium bowl with cold- lukewarm water, add shrimp to thaw
- While shrimp are thawing, fill a wide, shallow bowl in which the rice paper will fit with hot but not boiling water
- Submerge 1 piece of rice paper very briefly into the bowl with the patterned side up
- After the rice paper has been submerged, quickly remove it from the water
- Once removed, set it aside onto a textured surface such as a cutting board (so that it’s easy to peel off without ripping)
- The rice paper will become softened & ready to fill
- Line the center of the rice paper with about 1 tablespoon of bean sprouts, cucumber & carrots; 1 tsp. of radishes & mint; and 3 or 4 cold shrimp.
- Be careful not to overstuff in order to wrap within the rice paper without ripping it
- Repeat steps 3-8 for the remaining 3 spring rolls
- Serve with 1-2 tablespoons of the sweet red chili pepper sauce
Enjoy spring rolls as a refreshing appetizer or lunch!
Abundant Food for an Abundant LifeCarly