Mmmm… I fell in love with summer rolls, the first time I had them. They are light, healthy, and the flavors are amazing! I finally decided I wanted to attempt to make them at home. To my astonishment they are easy!
They make an awesome appetizer or an easy meal, when you don’t feel like turning on the oven.
8 Rice paper wrappers
2 Cups Frozen fully cooked shrimp thawed and ready to go
1 Cup rinsed cilantro
1/2 Cup rinsed and mint or thai basil
1 Cup shredded carrots
1 small avocado sliced
1/2 cup chopped green onion
8 matchstick slices of pineapple, mango, or papaya (about 4 inches long)
Make sure that all your ingredients are prepared and ready to go.
Fill a large bowl or baking dish with as hot of water as you can stand.
Soak 1 rice paper roll about 30 seconds. It should be very pliable.
Set it on a clean cutting board. Then start adding your ingredients. Keep them in a oval shaped pile in the middle of the wrapper. The total amount you place inside the wrap should equal about 1 cup.
I usually go in this order: shrimp, cilantro, mint, green onion, pineapple, carrot, and avocado.
Then fold over each side. Take the end and wrap it around the entire roll. You should end up with a burrito style roll, where both ends are tucked inside. As the rice paper dries out a little it become stickier. They will hold up.
Continue with the rest of your rolls.
Serve with almond butter dipping sauce or a sauce of your choice.
Almond Butter Sauce
1 clove garlic
1 small chunk ginger
1 tsp chopped jalepeno (optional)
2 Tbs almond butter
3 Tbs soy sauce
2 Tbs rice vinegar
1 tsp honey
water to thin it out (just a little)
Blend it all into a luscious sauce. Serve with Summer Rolls above.