Jul 3, 2016

Shrimp and Veggie Summer Rolls

These Shrimp and Veggie Summer Rolls are so fresh and light, and are the perfect appetizer or light dinner. 

Shrimp and Veggie Summer Rolls from Karen's Kitchen Stories

Besides shrimp, these summer rolls also include shredded cabbage, carrots, cilantro, Persian cucumbers, and chives.

These are so incredibly easy to make. Just don't tell your guests, because they are also elegant and delicious. All you need are freshly cooked shrimp, fresh vegetables, rice paper wrappers, and a good dipping sauce.


Shrimp and Veggie Summer Rolls from Karen's Kitchen Stories

I found this recipe from the blog, My Hobbie Lobbie by Trisha, my Secret Recipe Club assignment for the this month. Trisha left her successful corporate career to bake and craft full time. Along with these summer rolls, I'd highly recommend checking out the Chinese Sticky Pork Belly, and the Cajun Chicken Wrap.

On Trisha's blog, these are called Healthy Spring Rolls, to distinguish them from the deep fried variety. I decided to call them summer rolls, because... well... it's summer! Trisha recommends using whatever you have on hand and improvise to fill the rolls, so I followed her lead. She calls these "shrimp cocktail in a wrapper."

Shrimp and Veggie Summer Rolls from Karen's Kitchen Stories

Trisha made her own dipping sauce, but I took the easy way out and used two store bought sauces. I dipped mine in my new favorite spicy condiment, gochujang, a Korean sweet and spicy sauce. Mr. Kitchen, who prefers a milder sauce, dipped his in Not Ketchup Cherry Chipotle Sauce, created by food blogger Erika of In Erika's Kitchen.

What is Secret Recipe Club? We are a group of bloggers who have joined together to share each others' amazing recipes. Each month, one member is assigned to another member from their group secretly (hence the name). That member selects a recipe (or more) to make, photograph, and then create a blog post. Everyone in the group posts on the same Monday together and gets to see who had their blog and what recipe(s) they chose. It's a lot of fun.

Even way better, over the last couple of months I've had a chance to meet three of my SRC virtual friends "In Real Life!" I was beyond happy to get to know them! Yes, Virginia, you can make friend on the Internet!

After the recipe, check out the rest of the Secret Recipe Club reveal day recipes. I wonder who had me!

Shrimp and Veggie Summer Rolls

Adapted from My Hobbie Lobbie
Makes 8 rolls, 16 servings for appetizers when cut in half

Ingredients

1 1/2 cups shredded green cabbage or iceberg lettuce
1/2 cup shredded carrots
2 to 3 teaspoons rice vinegar
16 to 20 medium to large cooked and peeled shrimp, cut in half, lengthwise
Salt and pepper to taste
8 rice paper wrappers
32 whole large cilantro leaves
One small whole Persian cucumber, peeled and thinly sliced or julienned
Handful of chives
Dipping sauce. I used gochujang and Not Ketchup Cherry Chipotle Sauce


Instructions

  1. Toss the cabbage and carrots with the rice vinegar.
  2. Sprinkle the shrimp with salt and pepper. 
  3. Fill a pie plate with warm water. Working with one rice paper wrapper at a time, place the paper in the water and turn it over a few time for about 20 to 30 seconds, until it is damp but still slightly stiff. It will continue to soften as you fill it. 
  4. Place the wet rice paper on a clean flat surface. I used my granite countertop. A plastic cutting board would also work. 
  5. Line up a single layer of about four cilantro leaves on the end of the wrapper closest to you. Place a cucumber slice (or a few pieced of julienned cucumber) on top of the cilantro. Top with some of the cabbage (or lettuce)/carrot mixture. Top with a few strands of chives. Fold the end tightly over the vegetable mixture and then line up four to five shrimp halves up against the fold. Fold the sides of the rice paper inward over the ends, as if you were making a burrito. Continue rolling tightly. Set aside on a plate and continue assembling the rolls. Alternatively, you could use the open end method I used with these spring rolls
  6. Do not stack the finished rolls right away or they will stick together. They are best served immediately, but can be made about 2 to 3 hours in advance, loosely covered, and refrigerated. 
  7. Slice the rolls in half and serve with your favorite dipping sauce, such as plum sauce, hoisin sauce, Not Ketchup, or gochujang. 
Shrimp and Veggie Summer Rolls from Karen's Kitchen Stories


31 comments:

  1. What a great recipe, Karen! beautiful shots as usual... perfect for the season and the heat wave we're having

    (I rushed and rushed, but you and Dorothy both beat me to the linkup!)

    ;-)

    ReplyDelete
    Replies
    1. Lol!!! Dorothy and I are very competitive, but you know that! Thanks for the sweet words about the photos =)

      Delete
    2. I am picturing you both glued to the computer, mouse ready to click on "add your own link", hyperventilation on etc etc etc....

      Maybe next month I'll caffeinate myself one hour before showtime... ;-)

      Delete
    3. You're probably not that far off. I actually wrote this post at such the last minute that I was editing up to the end. I had it scheduled and kept hitting refresh, and bam! Dorothy beat me!

      Delete
    4. You are correct Sally! That's exactly what I do. Because I want to GO TO BED 5 minutes after I publish and put it in the lineup! I am motivated. :)

      Delete
  2. These look absolutely wonderful! I love Trisha's blog and what a wonderful pick!

    ReplyDelete
    Replies
    1. Thank you Erin! I'm so glad I was introduced to her blog!

      Delete
  3. Oh these are delightful. Nothing quite like fresh, flavour-packed rolls with a dip. And dips are always a thing of great joy, too. I can almost taste them as I drool at your marvellous pictures!

    ReplyDelete
    Replies
    1. Thank you! Yes, nothing like spicy dips!

      Delete
  4. Oh I'm so glad you liked these. These are one of my favourites, I actually made a crab version just 2 days ago :)

    ReplyDelete
    Replies
    1. I always forget about this option, and they are so fresh and healthy! Thanks so much for the great recipe!

      Delete
  5. Light and yummy meal! Just perfect!

    ReplyDelete
  6. These look so pretty, mine never look that neat. Great SRC choice. Now I'm hungry for a spring roll. Come to think of it, I've got some Napa Cabbage, some shrimp, and a few sprigs of chives left on my plant. I think I see a spring roll in my near future.

    ReplyDelete
    Replies
    1. Thanks so much Sid. They are so easy and the wrappers last forever, ready to make one!

      Delete
  7. These look GREAT! I have saved these to make for a summer lunch! Karen

    ReplyDelete
    Replies
    1. Thanks Karen! They are easy and so light!

      Delete
  8. These look SO good! I love what a great summer meal these would be! Great pick Karen!

    ReplyDelete
  9. We used to eat these all the time in the summer in Paris. When it was too hot to cook we would go to the neighborhood Chinese store and buy these premade. So good and no work. I am saving this to try out later. Great pick!

    ReplyDelete
    Replies
    1. In Paris? How cool! Just the fact that you lived in Paris! These are so easy peasy and completely refreshing!

      Delete
  10. Wow! This seriously looks amazing! I need to make more dishes with shrimp.

    ReplyDelete
  11. Those look wonderful! They remind me of a recipe a friend taught me how to make years ago. But I haven't made them in a very long time and I've forgotten everything, so I was thrilled to see this recipe! Can't wait to try this! :)

    ReplyDelete
    Replies
    1. Thanks Michelle! I often forget about them too, and they are so good!

      Delete
  12. I can think of many reasons why I love these rolls - the recipe is easy and forgiving, they are healthy and your amazing photos are 3 that pop into mind. Make that third one a double - you've made the summer rolls look as though they want to leap right off the screen and into my mouth!

    ReplyDelete
    Replies
    1. You just made my day!! Thanks so much! xoxo

      Delete
  13. I love summer rolls but haven't made them in ages - and never with shrimp. Great recipe.... I need to perfect my technique, tho..... practice!

    ReplyDelete
    Replies
    1. Thanks Katie! You can always try the Vietnamese rolling style. Way more forgiving =)

      Delete
  14. Wonderful recipe, fantabulous photos, GREAT SRC pick once again!

    ReplyDelete

I love comments and questions and read every one of them.