By food contributor Abbey of The Butter Half
These fresh spring rolls are the perfect appetizer or lunch for a warm spring day. They take only 10 minutes to make and will leave you feeling light and satisfied.
Keep reading for the recipe…
4 round rice paper wrappers
6 large cooked shrimp, peeled and deveined
1 small bunch kale or green leaf lettuce
1 small bunch basil (green and purple)
1 small radish, sliced
1/4 cup cucumbers, julienned
2 tablespoons sweet chili sauce
Instructions:
1. Fill a large bowl with warm water, about 1 inch deep. Put together 2 rice paper wrappers and gently immerse them in water. Lay them flat on a clean surface.
2. Place 2-3 leaves of kale or lettuce on the top 1/3 edge of the rice paper wrappers. Pile on 5-6 basil leaves, cucumbers, radishes, and 3 large shrimp on top of the kale. Make sure to keep about 1-2 inches of space on each side so they can be folded in.
3. Gently pull the edge of the wrapper and tuck it over the filling, rolling away from you. Next, fold in the sides so the filling is enclosed and they are “closed end” rolls. Continue to roll the wrapper away from you, pulling and tucking tightly until it is completely rolled. Repeat steps 1-3 for the second roll.
4. Serve with sweet chili sauce or peanut sauce and enjoy!
these look so delicious!