|| On Spring Break + Summer Rolls ||

Spring Break came early with cold weather, then really warm weather, then cold again (seriously, from 50 to 70 to 20!).  Although there was a lot of (school)work to do, there was plenty of time for Amanda and I to cook some delicious food!  
This recipe for Shrimp Summer Rolls, perfect for Friday meals (or really anytime) was given to me by Amanda's mum, and I want to share it with you!!!  

|| Shrimp Summer Rolls ||

These rolls are delicious!!
|| Ingredients ||

  • 12-15 Medium Shrimp, Peeled & Deveined
  • 1 Package Rice Wrappers
  • 1 Box Rice Noodles
  • 1 Large Carrot, Peeled & Grated
  • 1-2 Scallions, Chopped
  • 2 Cups Shredded Romaine Lettuce
  • Sweet Chili Sauce, Peanut Sauce, anything you want to dip your rolls in!

Split shrimp down the middle lengthwise.  Season shrimp with olive oil, salt and pepper.  Heat up olive oil in a skillet, then lay shrimp in skillet, cooking evenly on both sides, 2 minutes.  Put on a paper towel-lined plate and set aside.
Boil water in a pot and make the rice noodles by removing pot from burner, cooking the noodles 3 minutes, drain and rinse well.  Set aside.
Take a medium-sized pan and fill it halfway with water.  Turn the stove to medium heat, warming up the water just enough to be not-too-hot.  Take the rice wrappers and soak in the pan, softening up until clear.  Transfer to plating station (i.e. a countertop or cutting board or anything that you can lay them out to fill).
After laying out wrapper, take the chopped veggies, shrimp, and rice noodles and place a small amount in the wrapper.  Fold the two smaller end, then roll the wrapper to enclose all the ingredients. Continue until all wrappers are filled, then enjoy with dipping sauce of your choice!
To store, place in a container with parchment paper between each layer, as these rolls get sticky!

Simple, delicious, and easy enough for anyone to make!


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