Colorful Summer Spring Rolls

Serves

2

Total Time

30 min

Difficulty

Hard

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Colorful shrimp spring rolls with a peanut sauce and raw ingredients.

Recipe-

Summary

I. LOVE. SPRING. ROLLS. these have been a staple of mine since i was a kid. not only are they delicious, light, and fresh, but also extremely customizable! i personally love adding things like shrimp, avocado, romaine, mango, and pickled veggies. my ultimate goal is to make them as colorful as possible. have fun! be creative with it! taste the rainbow!

Ingredients

  • 6 sheets rice paper
  • 12 oz. sushi-grade salmon sashimi
  • 6 jumbo shrimp, cooked
  • ½ cup purple cabbage, thinly sliced
  • ⅓ cup romaine lettuce
  • ½ avocado
  • ½ mango
  • ½ cucumber, thinly sliced
  • ¾ cup pickled vegetables (carrots, daikon)
  • 1 bunch fresh chopped mint

Instructions

  1. begin by preparing the rice paper. in a large shallow dish, add water and dip rice paper for 5-10 seconds, spinning to fully saturate. don’t let the paper sit in the water and become too soft. remove and set on a cutting board.
  2. begin building the spring roll, first layering a bit of cabbage and romaine, then adding avocado, mango, cucumber, and pickled veggies.
  3. layer proteins over veggies and begin rolling, folding the bottom of the rice paper up and over the filling, tucking as tightly as possible. fold in the sides to complete the roll.
  4. continue forming spring rolls with remaining rice paper. serve with hoisin or peanut sauce for the perfect pairing!