TGIF! No really, with my first week of the semester done I feel mentally exhausted and a little overwhelmed by all the work that’s been thrown at me. Since I don’t have class on Friday’s, this four day weekend will be a great time for me to work on some more content for the blog, get ahead in my studies, and enjoy the last bit of summer.
You know I’m a fan of simple and tasty meals, so I thought I would share another favorite light dish: Shrimp Spring Rolls. The great thing about these is that you can pretty much sub out whatever you want. Don’t like shrimp? Throw in some chicken.
Shrimp Spring Rolls
6 Rice Papers
about 1lb. raw shrimp
1 tbsp. peanut oil
1/4 c. Cilantro, finely chopped
2 carrots shaved
2 scallions, finely chopped
In a wok over medium-high heat, fry the shrimp in the peanut oil until cooked and pink. Take it off the heat once fully cooked. Heat some water in a kettle (don’t let it boil) and let it cool until you can comfortably put your hands in the water. Take the rice paper and submerge it into the water until it’s pliable. Place the rice paper on a cutting board, add the filling horizontally, just below the middle. Fold the bottom of the rice paper up over the filling and gently press down. Fold in both sides of the rice paper and gently press to seal. Continue rolling the spring roll up towards the top of the rice paper. If your rice paper won’t seal closed, sprinkle the top with a bit of water.