I’ve been itching to try my hand at Shrimp Spring Rolls for months now and I finally motivated myself to do it! Why did I wait so long?? It’s the perfect delicious and nutritious summer finger food and SO fast and easy to prepare! I can tell you it has already become a new family favorite!

Fresh Shrimp Spring Roll

1 package of Rice Paper Wrappers 1 cucumber 1 carrot 1 bunch of Radish 1 bunch of cilantro 1 bunch of thai basil 1/2 pound of cooked Shrimp 1 tablespoon freshly-grated Ginger 1 teaspoon of Sesame Oil 1 teaspoon of Rice Vinegar Salt and Pepper to taste Julienne all of the veggies, thinly slice the radish and cut your shrimp in half length-wise, then toss everything in the rice vinegar, freshly-grated ginger, salt and pepper. To prepare the Rice Paper Wrappers simply soak them in water for about a minute until they become pliable. Place a small handful of the mixture in the center of the rice paper (I double up the rice paper per roll so they are a bit more sturdy in the hand), fold in the two sides at the ends, then roll up and devour! SO easy, SO yummy, SO healthy! Enjoy! Ingredients

Side Note: The great thing about Spring Rolls is that the rice paper wrapper can be a conduit for anything you want to stuff it with, so feel free to get creative! Experiment with different herbs, veggies and proteins and I can’t wait to hear how yours turn out!

And One Little Reminder: We will be on vacation next week, totally unplugged, camping and hiking, exploring and discovering in Sequoia National Park, but we’ll be back Monday, July 22nd excited to tell you all about our trip!!