SUMMER ROLLS
Serves 8
30 mins prep
40 mins cook
70 mins total
These are adapted from traditional Vietnamese spring rolls using summer produce I had. Feel free to have fun with it too! Use other protein like tofu and whatever veggies you have on hand.
0 servings
- cut vegetables into thin slices (except for the lettuce) - if the shrimp is not already cooked, thaw in a bowl of cold water until defrosted and devain the shrimp - bring a pot of water to a boil and boil shrimp for 3-4 minutes then immediately add to an ice bath to stop cooking (bowl with cold water and ice) - cut the shrimp in half - wet the rice paper in a shallow bowl or a pan with luke warm water, make sure not to soak for too long it will soften as you add your fillings! - lay on a plate and stack your vegetables first - roll as if you were rolling a burrito, making sure to tuck in the sides, then add the shrimp before the final roll - this helps show the shrimp on the outside - add all sauce ingredients to a bowl and mix well and serve with the rolls
