What a gloomy Memorial Day weekend, but that didn’t keep me from having fun! Going to a cute wedding, seeing some awesome friends, and hanging out/taking class at CorePower Yoga definitely kept me smiling and busy. I seriously needed some Asian food in my life though, so I thought why not make SPRING ROLLLLLSSSS! Yay! So good, so clean, and so fun to make. I had never made them before and wasn’t sure how they would turn out or how tedious the process would be. I bought rice paper, carrots, cucumber, avocado, and baby cooked shrimp, and a spicy peanut sauce from Byerly’s.
Assembling the spring rolls was pretty simple actually! The rice paper came as thin hard sheets, so I needed to soak them for about 10 seconds in warm water before I laid them flat to pile in the veggies and shrimp. After each one was rolled up, I set them on wax paper to hang out before we were ready to eat them for dinner. Try these out! You can make them vegetarian by using only veggies or cooked tempeh, or you could substitute thin slices of cooked chicken for the shrimp. Enjoy!
12 oz bag of cooked shrimp
2 cup cucumber and carrot
**(I thinly sliced the cucumber the best I could, and chopped the carrot because it was too much work to thinly slice them. Or you could use a food processor to shred the carrot or cucumber).
½ avocado, thinly sliced
½ cup washed and steamed cilantro leaves
12 sheets of rice paper
Store bought peanut dipping sauce or homemade using PB, soy sauce, and chili flakes.
Roughly chop the shrimp into a desirable size and have placed in a bowl or on a cutting board for easy access. Have the carrot and cucumber ready to go in separate bowls. Have the sliced avocado sliced on a cutting board. This will make for an easy assembly of your spring rolls.
Fill up a flat pan with warm water and work each spring roll one by one. Place one rice paper sheet into the warm water and soak for 1-10 seconds depending on the brand of rice paper and how fast they take to become flexible enough to work with. Place the soaked rice paper on a flat surface such as a clean counter or cutting board.
|Namaste mug with green tea and spring roll with peanut sauce = yum :)|
Place 1 oz of shrimp, 2-3 tablespoons of cucumber and carrot, some cilantro leaves,and a couple of slices of avocado in the middle of the spring roll, leaving about 2 inches of space from the edge of the paper. Roll up as you would a burrito, rolling the stuffing into a tight cylinder then folding over the sides and continue rolling and smooth out the end of the paper. Place on a plate or wax paper and eat as soon as possible or store in the refrigerator.
|Look at all of these spring rolls!|
Serve with peanut dipping sauce!
Have a great, healthy, and active week :)