Veggie + Shrimp Summer Rolls

We’ve been digging these rolls lately. Light, fresh, full of flavor – these are perfect as a summer appetizer or a full meal coupled with a salad. You can use any vegetables and/or protein you want for the filling, but we made a classic crunchy veggie + shrimp version here. Next time we’re going to tackle a peanut dipping sauce too, which would up the ante significantly. The rice paper gets very malleable, so pay caution as you roll. There’s also quite a bit of julienne-ing required. Fancy. These are best eaten right away, as they tend to fall apart a bit, but we were able to keep them contained for about two extra days. Enjoy!


1 package of rice paper
1/2 a red cabbage, julienned
2 carrots, peeled and julienned
1 cucumber, julienned
Avocado, julienned
1 orange bell pepper, julienned
Fresh basil leaves, torn
15 pieces of cooked shrimp

Dip rice paper in water, and immediately take out when the paper starts to feel sticky
Lay out a couple slices of each veggie, making sure not to over-fill
Start rolling, making sure the sides get tucked in as you go



2 thoughts on “Veggie + Shrimp Summer Rolls

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