Spring Shrimp Rolls
|| 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!
|| Instructions ||
Chop, peel, and grate ingredients according to the ingredient list. 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. Split shrimp down the middle lengthwise. Season shrimp with olive oil, salt, and pepper.
Cooking the rice noodles in boiling water for 3 minutes, drain and rinse well. Set aside.
Boil water in a pot and make the rice noodles. 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). 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 your dipping sauce.
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!