Spring Into Summer

This was my first attempt at making Spring Rolls, inspired by a recipe from Oldways. 

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
Shrimp
Vegetables 

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.  

Happy Friday!