Have you ever tried Spring Rolls? They can usually be found on menus from Asian cuisines or sushi joints. Their fresh rainbow fillings make them a perfect summertime appetizer. Join me in re-creating them in a few simple steps. Roll ’em, dip ’em, chomp, repeat.

DSC07168

DSC07204

Ingredients:

  • 10 rice paper wraps
  • 1 cup bay shrimp
  • 1-2 cucumbers, chopped into thin matchsticks
  • 1 cup shredded carrots
  • 3/4 cup cilantro, stemmed
  • 1 cup cooked thin rice noodles
  • 1/2 cup chopped peanuts
  • 1/2 avocado, thinly sliced

Method:

  1. Boil the thin rice noodles according to the package instructions, then strain and set aside.
  2. Once all of the ingredients are laid out and ready to be assembled, obtain a large bowl of water.
  3. Soak each rice paper wrap in the water for about 20 seconds.
  4. Lightly spray a flat work surface with coconut oil to prevent sticking, then set rice paper wrap on top.
  5. Place a little bit of each of the ingredients toward the bottom of the wrap.
  6. Carefully begin to wrap it tightly, as you would a burrito.
  7. Repeat these steps until everything is used up.
  8. Generously dip each bite into a sweet chili sauce or Thai Peanut Sauce ((made by whisking together the ingredients listed below)) then enjoy!

Thai Peanut Sauce:

  • 3 tablespoons creamy peanut butter
  • 1 lime, juiced
  • 2 tablespoons honey
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon ginger
  • 1/2 teaspoon red pepper flakes

 

DSC07171

DSC07174

Image

-Gianna Mary