Summer Shrimp Spring Roll made with fresh veggies :']

Ingredients

Spring Rolls

1 lb of shrimp, deveined and cooked

10 spring roll rice papers

1 English cucumber

2 medium carrots

2-4 large red radishes (sub 1 daikon)

1 small cabbage (red or green)

1 bunch green onions

1 bunch basil

1 lime

1 minced garlic clove

1/2 teaspoon freshly grated ginger

Soy sauce

Sriracha or chili garlic paste

Dipping Sauce ( Don't skip on it! )

2 tbsp Brown sugar

1/4 cup rice vinegar

1 teaspoon sesame oil

Sriracha or chili garlic paste to taste

Green onions and red pepper flakes for garnish

Directions

If you don’t have shrimp that is already deveined and cooked then begin by peeling, deveining, and cooking your shrimp (do not overcook). Let the shrimp marinate in a bit of garlic, ginger, lime juice, and soy sauce for flavor while you ready the rest of the fillings.

Prepare your vegetables by julienning or thinly slicing the carrots, cucumber, radishes, and green onions.

Thinly shred the cabbage. You can also chiffonade your basil but I prefer to keep them whole.

Bring 4 cups of water to a boil and pour into a bowl for dipping the rice paper. You want the water to be hot but not so hot that you burn your fingers.

Optional: Use 1 cup of the hot water to shock and wilt the cabbage for a few minutes.

Rinse with cold water and drain. Toss with soy sauce and Sriracha for an added kick.

Prepare a damp working station such as a cutting board for stuffing and rolling the spring rolls.

Dip your rice paper in the water bowl until pliable and lay on your work surface.

Place 3-4 pieces of shrimp in the middle followed by the shredded cabbage, carrots, cucumbers, radishes, green onions, and basil. Fold one end of the rice paper over, tuck in both edges, and roll over until sealed.

Repeat steps 6-8 until you have filled all of your rice papers.

Place the rolls on a serving platter and serve with a simple dipping sauce.

Pictures w insctructions

bon appetit