Shrimp Spring Rolls

We first made these at the beach a few years ago with Clay's parents, and since then, they've become one of our "go-to" quick meals. They are tasty, healthy, and really easy to make!

 

      Ingredients:
      Rice Paper
      Cooked Shrimp, peeled
      Cucumber
      Red or Orange Pepper
      Carrots
      Lettuce
      Sweet Red Chile Sauce (for dipping)

*The amounts of each ingredient can vary depending on how many spring rolls you want to make, and can be adjusted to your liking.

Chop all veggie ingredients matchstick style, and roughly chop shrimp. Lay out all of these ingredients so they are easily accessible.

Fill a dish large enough to fit the rice paper sheets with about 1/2 inch water (I used a pie dish). Set up water dish, clean cutting board, and veggies/shrimp in a line so you can easily move from one step to the next.

Immerse and soak one sheet of the rice paper in the water, for about 2 seconds. The rice paper is very fragile, so remove it carefully and lay flat on the clean cutting board. 

Arrange shrimp and veggies in the middle of the rice paper, and fold in half. Then fold in sides, make sure everything is tightly wrapped, and roll up.

 

Cut each spring roll in half, if desired. Arrange on a plate and serve with Sweet Red Chile Sauce. Peanut sauce is also really good with these!