Easy Shrimp Spring Rolls

While creating fresh spring rolls are an art form, you can enjoy a tasty spring roll on any night of the week mimicking the same Asian inspired flavors.

Cooked and cleaned shrimp make this recipe quick and easy. Keeping your pantry stocked with soy sauce or tamari, rice wine vinegar and toasted sesame can transform your dish with delicious dipping sauces.

The filling can be anything fresh and crunchy. Here we used fresh cucumbers sliced thin and longways, shredded carrots and hearts of romaine (butter lettuce works well too). Keeping the vegetables a thin uniform shape will help with the ease of rolling the spring rolls when being assembled.

Start with packaged spring roll wrappers. In a large round bowl, add warm water and place the spring roll wrapper for 15-30 seconds until it is pliable. The trick for spring roll success is not allowing the spring roll wrapper to remain in the warm water too long. Place on a board and on one end, start arranging the filling. Do not over stuff.

We layered cucumbers, carrots and rice noodles (that were marinated in soy, rice wine vinegar and sesame oil). We then added the lettuce leaves and topped with whole cooked shrimp. Start slowing rolling the wrapper over the filling and once fully rolled, tuck under the ends . Serve with your favor sauces such a Thai peanut sauce or sweet chili sauce. Enjoy!