Shrimp Summer Rolls
(Serves 2-2 rolls each)Cook shrimp in olive oil and garlic, 2 minutes per side.
8 jumbo shrimp, peeled
1 clove garlic, minced
1 teaspoon olive oil
Cut into small 1/4-inch pieces.
Shred cucumber, carrots and tomato.
1-4 inch piece of cucumber, peeled
1 carrot, peeled
1 tomato off the vine
Add to vegetables:
1 tablespoon celery leaves, snipped
1 teaspoon fresh cilantro, snipped
Drain any excess liquid from vegetables.
Cook brown rice in water with sesame oil.
1/2 cup instant brown rice
1 teaspoon sesame oil
1/2 cup water
Stir into rice:
1 teaspoon fresh lime juice
2 tablespoons toasted ground peanuts
2 tablespoons rice vinegar
1 tablespoon sugar
Soak rice paper spring roll wrappers in warm water for 30 seconds.
4 rice paper spring roll wrappers
Remove to paper towel and pat dry.
Fill wrap with 1/4 cup rice-shrimp-vegetable mix.
Prepare wraps one at a time.
Cover with wet paper towels as you prepare the remainder.