IN SEARCH OF: Lunch

Have you ever tried making your own Fresh Shrimp Spring Rolls? Ya, neither have I, until recently. I was craving a tasty meal, but without a lot of heat from a stove to warm up the already balmy apartment. So I went for it and made spring rolls from scratch! They were delicious and easy to make. Although not the prettiest I've seen, they were no less delicious for it. Try it! Not too hard and worth the effort. Don't skip the sauce. It really is the star of the dish. Enjoy!

Fresh Shrimp Spring Rolls
(Recipe adapted from here and here)

Cooking the shrimp

6  cups water
2 inch ginger peeled and thinly sliced
1 lemon halved and juiced
1/2 cup soy sauce
1/2 cup sugar
4 bay leaves
2 tbsp chopped green onions
2 tbsp chopped garlic
2 tbsp salt
1 tsp black pepper
1 tsp red pepper flakes
1 lb shrimp peeled and deveined


Combine all ingredients except shrimp in large saucepan. 
Bring to boil
Add shrimp and cook for 2 minutes. Remove from heat.
Cut shrimp in half lengthwise when cool.

Making the rolls

rice paper

warm water in a shallow bowl
1/4 cabbage or kale jullienned

2 carrots thinly sliced

3 scallions chopped

32 fresh basil leaves

Bunch fresh cilantro sprigs

1/2 cup chopped unsalted peanuts

Dip rice paper into warm water for 30 seconds. 
Remove and lay on clean kitchen towel.
Layer two shrimp halves, cabbage, carrots, scallions, basil, cilantro and peanuts in bottom third of rice paper.
Roll tucking in sides half way.
Done.

Dipping Sauce

1/2 tsp red pepper flakes

1/4 cup lime juice
1 tablespoon sugar
3 tablespoons fish sauce
2 tablespoons finely diced carrots
2 cloves garlic, finely chopped

1 tbsp chopped unsalted peanuts

In a small bowl combine red pepper flakes, lime juice, sugar, fish sauce, carrots and garlic, peanuts and stir until the sugar dissolves.