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May was an eventful month, let’s recap:
1. Miami: A weekend of food and coming out of my introvertedness. That’s a word, trust me. I’m incredibly social, but mostly with those I know best… like you, friends! Meeting three hundred strangers was a daunting task, but one I enjoyed. I even considered venturing over to the extrovert side…maybe.
2. Rhubarb: Why not? Rhubarb is popping up all over health food stores in our area. I’m a stick-to-the-plan kinda gal, but those long skinny red sticks were just too much to ignore. I brought home a few bags during an impulse buy. If you haven’t tried rhubarb, it’s an absolute must! First, it’s a veggie. Yep, totally true. Second, when paired with something sweet (think: strawberries) it makes the most delicious dishes.
3. Flying: Remember those lavender scones? Well, I made a ton last week in preparation for my upcoming flight to visit five of my favorite blogger friends. I was hoping the carbs and lavender might magically work together to ease my fears of heights and flying. I left Friday afternoon and returned last night. I’m proud to say, “I survived!” and absolutely loved flying. This odd, new-found love must be from the carbs and lavender.
FREE Real Food Crash Course
I get it, switching from processed food to a real food lifestyle can feel overwhelming and confusing. Friend, it doesn’t have to be this way.
Here’s what to expect:
- printable charts (real food defined, a seasonal produce guide, meal planning)
- how to get started with a real food lifestyle
- how to create a meal plan and stay within a budget
- 7 real food recipes
- emails from me to help you enjoy real food
- Bonus: Step-By-Step Guide to Real Food
May was a month of new adventures and facing fears, getting out of my same ol’ routine and embracing what lies ahead. May also meant saying “good-bye”.
One of my very best friends and a contributor here at Live Simply, Candice, loaded a huge yellow truck and moved her sweet family to Virginia. I’m learning as I grow older (as in 30), life is often about saying good-bye and embracing new unknown challenges and joys.
Before the big move we spent a Saturday afternoon doing what foodie friends enjoy the most – cooking together. With the help of a local Vietnamese-native, we learned how to cook Pho and assemble Spring Rolls. Food brought us together as friends. A friendship that grew into more than just granola bars and ice cream talk.
Today, we’re going to dig into Shrimp Spring Rolls with a light ginger-soy sauce. Shrimp Spring Rolls are perfect for summer as they are both filling and require very little time in the kitchen. Plus, they are the perfect gathering food- bringing friends and family together. Make spring rolls ahead for a quick, veggie-filled dinner or arrange the ingredients in small bowls for the family to participate in making. In honor of May and all she brought, let’s dive into this super easy summer meal.
Shrimp Spring Rolls with Soy-Ginger Sauce
Today, we’re going to dig into Shrimp Spring Rolls with a light ginger-soy sauce. Shrimp Spring Rolls are perfect for summer as they are both filling and require very little time in the kitchen.
- 1 cucumber Julienne-cut
- 1/2 head green cabbage
- 1/2 head iceberg lettuce
- 1-2 carrots
- 1/2 cup bean sprouts
- 1 fresh herbs I like cilantro. Other options: basil and/or mint.
- 1 lb shrimp cooked and shelled
- 12 sheets rice paper
- 1/2 lb rice vermicelli
- 1/4 cup organic soy sauce
- 2 garlic cloves minced
- 1 tsp ginger grated
Prepare the veggies: julienne the cucumber, finely shred the lettuce and cabbage and carrots, wash the herb of choice. If using basil or mint use the whole leaves. If using cilantro use stem and leaves. Set veggies and herbs to the side.
Cook the rice vermicelli according the package. Once cooked drain the water, rinse off the noodles, and gather a small handful at a time, place the grouped noodles on a plate and set aside.
In a large bowl pour warm water. Place a rice paper (one at a time) in the warm water for about 20 seconds. This will soften the rice paper producing a sticky wrap.
Remove the paper from the water, carefully fold in half, and place on a large plate. Fill the center of the wrap with noodles, shrimp, veggies, and herbs. Fold the ends toward the center of the wrap, then roll starting from one corner to the other into a wrap.
Serve fresh with dipping sauce or wrap individually and use within two days.
For the dipping sauce: Combine the soy sauce, grated fresh ginger, and minced garlic in a small mason jar. Place the top on the jar and shake for a few seconds to combine. Allow to marinate for 30 minutes. Dip spring rolls in the sauce.
Note: The noodles and rice paper can be found at health food stores or ethnic shops. I’ve included the brands I personally love. You can view these brands by clicking the “where to buy” links.
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