Tuesday, July 22

Fresh Shrimp Spring Rolls

We love Asian inspired cuisine at my house, from the stir-fries, egg rolls, sushi and soups, we love it all. Having made a number of different egg roll recipes, I wanted to change it up a bit and try some fresh spring rolls. Filled with fresh veggies, herbs, rice noodles and cold shrimp, these taste fantastic! And after a weekend of some unhealthy eating choices (like Ghirardelli Caramel Turtle Brownies ) I needed to start the week off right.

Yield: 4 Servings

Fresh Shrimp Spring Rolls

10 spring-roll wrappers
Sweet and sour dipping sauce

1 cup raw spinach
2-3 ounces dried rice sticks
12 ounces cooked shrimp, thawed
1/2 English cucumber, cut match-stick style (skin and seeds removed, if desired)
1 carrot, cut match-stick style
1 cup red cabbage, shredded
2 green onions, thinly sliced
Handful of fresh cilantro
Handful of fresh basil
Handful of fresh mint leaves

Fill a medium sized pot with water and bring to a boil. Place rice sticks in a metal bowl and pour boiling water over the rice sticks. Gently stir every minute until noodles are cooked. Watch the noodles carefully, as they can become mushy very quickly. Drain noodles and run cool water over them. Set aside.

Prepare veggies and set aside.

To make rolls, fill a large bowl with warm water and submerge one spring-roll wrapper in water until it becomes pliable. This will only take a few seconds. Place softened wrapper on a plate and layer filling ingredients down the bottom-middle of the roll. Fold bottom and sides in and tightly roll. Repeat with remaining ingredients. Serve immediately with your favorite sauce or refrigerate until ready to eat.

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