Do you know the difference between spring rolls and summer rolls? I didn't. Spring rolls are fried and summer rolls are not. Summer rolls are made with all fresh ingredients.
These were YUMMY! This recipe would make a great light dinner or lunch. I would suggest letting the rolls dry before cutting in half and eating because otherwise you may find them sticky. I couldn't wait and they were harder to eat before they had dried. Avoid soaking the wrappers for too long or they will be hard to work with. Part of the beauty of this recipe is that you can substitute, add or delete anything you want. Enjoy!
9 large shrimp, boiled, peeled, and halved lengthwise
red leaf lettuce, Bibb or Boston, rinsed, dried and torn to fit
2 medium carrots, julienned
1 medium seedless cucumber, julienned
1 cup red cabbage, shredded (I couldn't find any so I left it out)
1 avocado, sliced
About 1 ounce cellophane noodles, optional (also known as bean threads)
1 TBS seasoned rice vinegar (only needed if using cellophane noodles)
fresh basil
fresh cilantro
spring roll wrappers, round
Cover cellophane noodles with boiling water and let stand for ten minutes. Drain and toss with rice vinegar.
Prepare carrots, lettuce, cabbage, cucumber and avocado.
In a round pie plate that's bigger than the wrappers, add enough hot water to come halfway up the side. Working with one wrapper at a time, submerge in water for 10-30 seconds until soft and pliable but not torn.
Lay the wrapper on a large piece of parchment. Place 3 shrimp halves, cut side up, in the middle of the bottom half of the wrapper. Arrange other ingredients with the shrimp leaving at least one inch on the sides.
Bring the bottom of the wrapper up and over the pile and begin to roll gently, making sure you get it tight but don't tear the wrapper. Tuck in the ends as you go.
Set aside until all rolls have been assembled. Cut in half and serve with dipping sauce. (I used low sodium soy sauce).
ENJOY! :)
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