This is a simple, quick and delicious recipe that is a great appetizer when you are in the mood for something light and refreshing. There is no cooking required and it takes about 15 minutes. Traditionally, most people think of spring rolls as the deep fried indulgence at Chinese or Thai restaurants, however this fresh version is becoming just as popular. They are especially good if you are on a low calorie diet or are watching you weight. The rice paper spring roll wrappers are super easy to work with and you can pretty much fill them with whatever you like. Once you master you rolling techniques, feel free to start experimenting and let you creativity be you guide.
Enjoy!
Fresh Summer Spring Rolls
2 cups julienne napa cabbage
1/4 cup julienne red onion
1/4 cup julienne carrot
3 tb soy sauce
3 tb sweet chili sauce
1 tb chopped ginger
S&P to taste
4 ea 16-20 shrimp, cooked and sliced
Small bunch of cilantro
4 ea Vietnamese rice paper spring rolls
1 bowl of hot water
1 bowl of cold water
paper towels for blotting
1. In a bowl combine the cabbage, onion, carrots and ginger
2. Next, mix in the soy sauce and sweet chili sauce and toss together
3. Set the mix aside and prepare to roll the wrappers
4. Place on wrapper into the hot water for 20 seconds or until it becomes pliable.
5. Next put immediately into the cold water to cool it down
6. lay it onto a paper towel and blot until dried
7. Next place some the the cabbage filling in to the wrapper, on top of that place a few cilantro leaves and stems and 2 pieces of shrimp
8. Next roll the wrapper up just like a burrito to create the spring roll
9. Repeat steps 4-8 until all the wrappers are rolled
10. Cut each one in half and Enjoy!
2 comments:
This looks delicious and I really want to try it! However, can I substitute chicken for the shrimp? Also, I hope the regular grocery store (i.e. Kroger) sells all these ingredients.
I love these spring rolls, they're so refreshing and healthy!
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