If you’re a foodie like I am, or maybe you just like photos of pretty food… You need to get your “buns” on over to the punniest food blog on the web. See what I did there? 😉 My good friend Abbey, who also runs a lifestyle blog called Along Abbey Road, has broadened her horizons into the food biz… because her amazing recipes and food photos deserve their own blog… universe, really… but blog will do. Guys. I’m obsessed. Seriously.
These shrimp spring rolls look absolutely divine, and perfect for a hot summer day. Plus! They are doable, yet impressive. Have your friends over for lunch! They are sure to think you are pretty fancy schmancy.
Prep time: 15 minutes
Yield: 2 fresh summer rolls
4 round rice paper wrappers
6 large cooked shrimp, peeled and deveined
1 small bunch lacinato kale
1 small bunch basil (green and purple)
1 small radish, sliced
1/4 cup cucumbers, julienned
2 tablespoons sweet chili sauce
1. Fill a large bowl with warm water, about 1 inch deep. Put together 2 rice paper wrappers and gently immerse them in water. Lay them flat on a clean surface.
2. Place 2-3 leaves of lacinato kale on the top 1/3 edge of the rice paper wrappers. Pile on 5-6 basil leaves, cucumbers, radishes, and 3 large shrimp on top of the kale. Make sure to keep about 1-2 inches of space on each side so they can be folded in.
3. Gently pull the edge of the wrapper and tuck it over the filling, rolling away from you. Next, fold in the sides so the filling is enclosed and they are “closed end” rolls. Continue to roll the wrapper away from you, pulling and tucking tightly until it is completely rolled. Repeat steps 1-3 for the second roll.
4. Serve with sweet chili sauce or peanut sauce and enjoy!