Fresh Shrimp Spring Rolls
These spring rolls not only look lovely, but unlike the fried spring rolls, they are also low in fat. I prefer to serve them with a sweet & sour plum sauce and some roasted ground peanuts, instead of peanut sauce.
16 rice paper wrappers
32 large shrimp (cooked)
Butter leaf lettuce
English cucumber (cut into long thin strips)
1 jar sweet & sour plum sauce, such as Kona Coast
Finely chopped roasted peanuts
Place the rice paper into warm water to soften for 10 seconds.
Remove from the water and lace on a flat work surface.
Remove the tails from the cooked shrimp and place several of them onto the center of the rice paper.
Place 2-3 leaves of cilantro, basil and mint on top. Top with 10 bean spouts and 5-6 long strips of cucumber .
Sprinkle one tablespoon of peanuts on top and cover with half a piece of lettuce. To roll the spring rolls, bring the side of the wrapper that is farthest from you and pull it over the filling and towards you.
Fold the sides of the wrapper in toward the filling and then continue to tightly roll towards you, until the spring roll is sealed.
Serve with the dipping sauce and extra ground peanuts.