We are always looking for new recipe ideas. I thought spring rolls would be a great way to eat our veggies and some shrimp at the same time!
1/2lb small shrimp
1T evoo
3 cloves garlic, minced
1 small cucumber, thinly sliced
1 carrot, grated
1c purple rice, cooked & refrigerated
1 tomato, diced
12 rice spring roll papers
Cook shrimp in evoo and garlic. Set aside. Cut veggies.
Fill a large bowl with warm water. One at a time, place rice paper in bowl to soften for 10 seconds. Place on a clean dry surface, fill with 1/12th of shrimp, veggies, and rice. Roll and set aside. Repeat for all 12 rolls. Enjoy with plum sauce, hoisin sauce, or sweet thai chili sauce!
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