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!

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Ingredients:
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

Steps:
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

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