Rice Paper Rolls

Rice Paper Rolls

My boyfriend was a professional chef and always bringing home ingredients I have never purchased before. One of the easiest and truly delightful items were the beautiful shrimp and veggie rice paper rolls he made. Honestly, a peanut butter and jelly sandwich is almost more difficult. So I encourage many of you if you have never made these, you will have discovered how effortless and healthy a quick meal these can be.

For the rolls
16 22cm rice paper rounds
2 lb. shrimp  (you can also use chicken)
12 ounces crab meat (optional)

1/2 cucumber, cut into thin strips
1 carrot, peeled and cut into thin strips

1 cup snow pea shoots – around half a pack

1/2 cup fresh coriander, roughly torn

1/2 cup fresh mint leaves, roughly torn

1. Soak one rice paper in a large, shallow dish filled with lukewarm water for 30 seconds until soft and pliable.
2. Remove rice paper and lay flat on a chopping board or clean surface. Pat dry with a clean tea towel or paper towel.
3. Take a small bunch of vegetable mixture and lay out in the centre of the paper. Top with a couple of pieces of shrimp and fresh herbs. Roll to enclose filling and ends.
4. Repeat with remaining rolls.
Serve the rolls sliced in half with dipping sauce on the side.

I watched……….I ate…………I conquered the rice roll challenge!! But I think I had clean up duty.

Sooo Sooo worth it.