Spring Rolls

Ok, you know I only do easy so go ahead and give these a try. I procrastinated attempting this because I thought the rice paper would be difficult to work with, but I was wrong. It’s delicate, but really megasimple to work with. 


You will need rice paper and any veggies you like. We used green onions, avocado, yellow and green pepper, carrots, mini cucumbers, romaine lettuce and cilantro. At the last minute I decide to throw in some shrimp which worked out well.
 

Slice all veggies up as thinly as you can. This makes eating the rolls easier.  I used a vegetable peeler to shave the carrot.  I also only used the green parts of the green onion.

After your shrimp and veggies are ready it’s time to prepare the rice paper.  All you do is put it in some warm water for maybe 20-30 seconds.  It tends to curl up right away, but I just pushed the edges down in the water with my fingers and they flattened out and softened up nicely.  Lift the rice paper out carefully and let the excess water drip off. 


Lay it on a plate and you are ready to fill it up.

Fold the bottom half up over the veggies.

Fold one side in.

Fold the other side in…

and roll up.

We ate this with a Pad Thai sweet and spicy sauce and some sweet and sour sauce. 

I also threw together some quick salads with romaine hearts, avocado, cilantro, green onion, mandarin oranges, rice noodles and a sesame ginger dressing.