Shrimp Spring Rolls

Shrimp Spring Rolls

Ingredients

Spring Roll Skin (rice paper)

1 lb Wild Caught Shrimp (from USA, not farm raised and make sure they are frozen in only water..defrost and boil 2-3 min)

Rice Noodles (place into a pot of boiling water for 2 min, drain and rinse in cold water)

Extra Firm Tofu

Romaine Lettuce

Shredded Carrot

Shiitake Mushrooms (sliced)

Cilantro

Take a deep plate and fill with luke warm water...soak one Spring Roll Skin at a time for about 30 seconds or so and transfer to a plate. It will begin to soften and become pliable. Add your cooked shrimp (I cut mine in half symmetrically and add two halves), two 'chunks' of tofu (make sure to dry the tofu on a paper towel first as it is soaked in water to be packaged), a piece of romaine lettuce, shredded carrot, a couple pieces of sliced mushroom, a few pieces of cilantro and about a handful of rice noodles. Fold the rolls up as you would a burrito and cut in half if you plan on serving a lot to guests; otherwise leave whole and enjoy!! You can obviously add or omit any ingredients as you see fit (such as red pepper, cucumber, avocado etc...) I personally like to dip them in a spicy/sweet Thai sauce, but it traditionally is dipped in a Thai Peanut sauce.