Spring Rolls

Spring Rolls

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Ingredient Spotlight: Shrimp

Prep 20 min Makes 7 servings

1 lb of cooked large shrimp, shelled and deveined
1 1/2 cups of shredded carrots
1 1/2 cups of shredded red and green cabbage
10 basil leaves, cut in half down the middle
1 lime
20 rice papers
2 cups of luke warm water
soy sauce

Soak the rice paper, one at a time, in the luke warm water for about 1 minute. (You’ll feel the paper become pliable and translucent.) Place the soaked rice paper on a flat surface and top with a piece of basil, a pinch of carrot, a tablespoon of shredded cabbage, three cooked shrimp and a squeeze of lime juice. Carefully fold the sides of the rice paper over the filling and then roll the bottom edge up to create a “burrito”.

Transfer to a plate and let sit for 2 minutes to set. Serve with a soy dipping sauce.