Coming at ya with another great spring and summer recipe. It’s fresh and bright and light and…. well, shrimp. So, win/win.
I had actually never worked with rice paper before. I have been meaning to for months, but hadn’t gotten around to it.
When in the kitchen, I like to think that I cook rather intuitively. I go with the flow and don’t worry if things aren’t perfect or I have to go off the recipe a bit. I’m also sometimes clumsy and I don’t cook clean. By the end of making dinner, my kitchen is a mess. I’m definitely not perfect and I don’t take it too seriously.
So as I said, this was the first time I worked with rice paper. It wasn’t the easiest thing to do but it was fun! They didn’t look like a professional made them, but they stayed together and tasted good!
Basically what I’m trying to say is, this is a true example of “if I can do it, anyone can”.
This recipe is awesome too because they’re so much lighter than its fried sister, the spring roll. It’s bright and fresh and, the sauce is delish too.
So, let’s get just get into it!