Shrimp Spring Rolls

  • Rice wrappers
  • 1 c. mixed salad greens
  • 1 c. cooked, cooled rice
  • 1 c. hummus (choose your favorite variety)
  • 12 oz. salad shrimp, drained
  • 2/3 c. matchstick-cut carrots
  • 2/3 c. green onions, sliced lengthwise
  • 2/3 c. thinly sliced cucumber
  • 2/3 c. sugarsnap peas, ends and tough strings removed

Fill a glass pie plate or similarly dimensioned dish with hot water and set the rice wrappers within easy reach. Place a clean cutting board alongside to serve as your work surface. Place the salad greens, rice, and hummus alongside one another nearby, followed by the salad shrimp, and then the vegetables. Once your workspace has been set up, you can begin.

Slide a single rice wrapper carefully into the water. This step will take less time if the water is warm (1-2 minutes), but it can also work if the water is cool (4-5 minutes). Wait until the wrapper has become soft and pliable. Carefully remove it from the water and set it on the clean cutting board. You might find it helpful to sprinkle some water on the surface of the board to allow easier manipulation of the rice wrapper. Gently press the wrapper along the edges to set it flat on the cutting board.

Once the wrapper is flat, place a few salad greens in the center of the wrapper and add 1-2 tablespoons of either hummus or rice (alternate to give some variety to the rolls). Sprinkle a tablespoon of salad shrimp evenly over that and arrange your choice of vegetables on either side of that. Be careful not to overfill the rolls. Once you've filled them, carefully fold the top and bottom edge toward the center of the roll and lift one of the two remaining open edges and use that to tightly, but gently cover the filling. Roll it to close the remaining edge against the filling. Place the spring roll on a serving platter and repeat with the remaining wrappers and fillings until you've used all of the filling. Chill the spring rolls until you are ready to serve them. If desired, serve them with a variety of dipping sauces. Sweet and spicy varieties are popular.

  • Yields: About 20 spring rolls
  • Preparation Time: 30 minutes
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