What is Fresh Fare Friday? By the end of the week, I’m usually craving something light, a little on the healthier side, and easy to prepare. I’ll try to pick out my favorite recipes, featuring fewer ingredients, fresh from the market. Not strictly vegetarian, but leaning that way.
Oh, and enjoy!
- 16 rice paper wrappers
- 32 large shrimp (cooked)
- Butter leaf lettuce
- Fresh cilantro
- Fresh basil
- Fresh mint
- English cucumber (cut into long thin strips)
- Bean sprouts
- Finely chopped honey roasted peanuts
- 1 jar Kona Coast® Sweet & Sour Plum Sauce
Place the rice paper into warm water to soften for 10 seconds.
Remove from the water and lace on a flat work surface.
Remove the tails from the cooked shrimp and place several of them onto the center of the rice paper.
Place 2-3 leaves of cilantro, basil and mint on top. Top with 10 bean spouts and 5-6 long strips of cucumber .
Sprinkle one tablespoon of peanuts on top and cover with half a piece of lettuce. To roll the spring rolls, bring the side of the wrapper that is farthest from you and pull it over the filling and towards you.
Fold the sides of the wrapper in toward the filling and then continue to tightly roll towards you, until the spring roll is sealed.
Serve with the dipping sauce and extra ground peanuts. Cut into bite size pieces for a fresh appetizer.