Need to take a break from all the Cinco de Mayo dishes you've been prepping this week? Put a little spring in your step with Aimee3242's recipe for Spring rolls!

My boyfriend and I made these together and had a lot of fun doing it. It's fairly simple once you get the hang of it and couldn't be healthier for you. I served it with two different dipping sauces, both equally delic!!

Get the simple recipe after the break!

Fresh Spring Rolls:
6 sheets of circular rice paper
15-18 cooked shrimp, depending on how big the shrimp are, sliced in half lengthwise
1/4 cucumber, seeded, sliced julienne (thin strips)
1/2 cup thinly sliced carrots (I got a bag of it at TJ's)
1 small yellow pepper, sliced julienne
2 scallions, thinly sliced
1 handful of rice noodles
1/4 cup mango, thinly sliced
handful of mint leaves

Bring a kettle to boil.  In a heat proof dish, pour the boiled water over the rice noodles and let them cook.  It will take about 4-5 minutes.  Take them out of the hot water and put in a dish to cool.  In another circular dish large enough to hold the circular rice paper (I used a cake pan, but a pie plate works too), add some more of the hot water and let come to a temperature you can handle with bare hands.  Have a clean tea towel laid out and all of your other vegetables/fillings you would like to put in the roll.


Soak the rice paper in the hot water for 10 seconds, no more or it will get mush on you.  Take out the rice paper (it will still be a little firm) and place it on the towel.  Add all the fillers you want in the middle of the circle, and wrap like a burrito - the long side first, then the short sides and roll up as tight as possible. 

Want the recipes for Aimee3242's delicious dipping sauces? Visit her post in the Kitchen Goddess group to get the rest of the details! And why you're at it, why not join the group and upload a delicious recipe of your own? Your post might be featured on YumSugar!