Housemade

shrimp summer rolls

What do I crave when the weather gets warm? Food that doesn’t weigh me down! I convinced my man to try summer rolls from a store a few weeks back, and my obsession with these rolls became contagious… I don’t know which he likes more – the crisp, refreshing veggies inside (which I love), the succulent shrimp (which I also love), or the fact that he gets to dip them into sweet chili sauce.

It doesn’t really matter which he likes more, because it means I get to eat these delicious rolls more often now! After a few searches at local stores, I found the rice paper wraps, and made the rolls as an appetizer for a recent dinner. I put lettuce, ribbons of cucumber, skinny carrot sticks, and sweet shrimp. Delicious!

P.S. Now I know what I need to have for an appetizer tonight. =)

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3 Comments

  • Chelsea

    Oooo these look delicious. What do you use for a dipping sauce? Do you make it or buy it? And how do you get those wrappers to stay together?

    • Kat Russell

      We like the sweet chili sauce from Thai Kitchen. The wrappers come in a dry stack – they feel a bit like plastic – and I soak them one at a time in warm water before using. If the moisture level is right in the wrap when you roll it up, it won’t rip. They definitely look really wet on the outside when they are finished, but as they sit they reabsorb the water and the wrap stays intact.

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