Shrimp Spring Rolls

Bryan’s birthday was this week! He turned 27! Typically around our place, we celebrate birthdays a few days before and a few days after – sort of like a birthday week (sometimes month!), which is really fun because we don’t feel like we have to cram a bunch of things into one day, especially with our busy schedules. Plus, who doesn’t want their birthday celebrations to last longer?!

Last week on Thursday, we made a birthday dinner together of shrimp spring rolls! They were so incredibly delicious that I’m sure we’ll be making them, and probably a few variations of them, in the near future! (We definitely did - we made these bad babies again last night!) I just had the idea one day that shrimp spring rolls sounded like a fantastic idea. I did some simple Google searching and came up with our own recipe! It’s quite easy, but just takes a little assembling time.

Shrimp Spring Rolls

Ingredients:

Rice paper rounds (our grocery store didn’t have these, so I used wonton egg noodle wraps, which worked just fine)

Cooked, deveined shrimp

Shredded cabbage

Shredded carrots

Sliced green onion

Canola or vegetable oil for frying

Dipping sauces:

Variety of sauces: We used sweet and sour, teriyaki, thai peanut and chili garlic sauce.

Directions:

Our shrimp was cooked, but I lightly sautéed the shrimp with sweet and sour sauce, lemon juice and cracked black pepper to give it some flavor.

Assemble the rolls: Place a little bit of each vegetable and a couple shrimps onto each wrap and roll like a burrito (up with the bottom, in with the sides and roll up to finish). We also used some of the leftover cooking sauce from the shrimp to line the sides of the wraps so that they would stick together and not fall apart while frying.

Fry each roll for a few minutes on each side until golden brown.

Serve with dipping sauces!