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.
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.