Shrimp Spring Rolls

#dormfriendly #beginner #glutenfree #dairyfree

COOKING LEVEL: noob beginner standard

The hardest part about this recipe is getting used to rolling all the ingredients together to make the perfect roll.

Serving Size: 6 spring rolls Total Cooking Time: 30 min.

INGREDIENTS

1/2 lb raw jumbo shrimp, peeled

Rice paper sheets (Brahn Trang brand)

5 cloves of garlic

Pick and choose veggies: lettuce leaves, onions, carrots, bell pepper, cilantro

Your favorite sweet chili dipping sauce

1. Cook your shrimp: use a steamer or double boiler

   1. Steamer: Fill a medium pot with water and heat at medium high heat. Fill the steamer with shrimp + whole garlic. Boil for 10 min.

   2. Double boiler: Fill a medium pot with water and heat at medium high heat. Place the shrimp + garlic into a heatproof bowl. Place over the boiling pot of water and cook for 10 min.

2. Once shrimp is cooked, pour the boiled water into a shallow bowl to dip your rice paper in.

3. Take a sheet of rice paper and slowly dip into the boiled water, rotating till the entire sheet with soaked. This is going to get it to a sticky foldable consistency.

4. Place the wet rice paper flat onto a nonstick tray or cutting board.

5. First place a strand of cilantro on the center of the sheet.

6. Next add 3-4 pieces of shrimp on top of the cilantro.

7. Then add the a few of your vegetables close together. You don't want to overfill or else the rice paper could tear. 2 strips of each ingredient should be more than enough. (I usually stack shrimp -> diced carrots -> diced onions -> bell pepper -> lettuce leaf)
   

8. How to Roll: I find it easier to fold the shorter east-west edges first. Then fold one of the long edges towards the center. Once you have a nice grip of the packed ingredients, roll till you get a nice spring roll.

9. Serve with your favorite dipping sauces: sweet chili, hoisen, or thai peanut sauce.
   

Recipe Notes:

• If you want to incorporate lettuce but there's no room, you can also place your spring roll on top of a leaf of lettuce. This makes it double wrapped.

• Don't be discouraged if your roll doesn't come out nice. The more you do it, the better you get. It took me a few times till I got my routine.

• You can substitute shrimp for any of your favorite meat.

• For a crispy spring roll, you can fry your rolls in coconut oil. It adds a nice juicy, chewy texture.

• More filling ingredients: vermicelli noodles, cabbage, cucumbers, green onion