Easy and quite delicious, these summer rolls are loaded with veggies and easy on the waistline. Flavors are intensified by seasoned rice vinegar, ginger and Sriracha. The shrimp are a wonderful addition chipping in protein, calcium, magnesium and iron, but easily may be omitted . Each summer roll packs in a full 1/2 cup of vitamin B rich gems likes broccoli, cauliflower, red cabbage and carrots in this premixed package. The only fat is contained within the less than 3 grams provided by the shrimp. Once you get the hang of the rice paper, especially if it's a new ingredient, as it was for me, these rolls are a super light, but filling and fantastic dish for any season. Throw in some chicken seasoned with Chinese BBQ marinade and roasted, and it 's a full meal made in heaven! They may be converted into SPRING rolls, by deep frying, changing the dynamic, and the outer skin, but also the fat and calories. I like them both!!:)
Recipe:
1 12 oz. pkg. Rainbow Slaw
4 oz. salad shrimp, thawed and drained
1/4 c. julienne of red onion
1/4 c. seasoned rice vinegar
2 tbsp. cilantro leaves
1/4. tsp. sugar
1/4 tsp. ground ginger
1/4 tsp. Sriracha or to taste
6 sheets rice paper, plus more if needed
SPST
Sweet Chili Sauce for serving
Combine veggies and spices with rice vinegar and toss well or fold to coat. SPST
Let stand at room temperature for up to 15 minutes. Drain.
Assemble rice paper one at a time by soaking in warm water for 5 seconds.
Transfer to large plate, leaving a portion of the rice paper hanging over the edge, for ease of rolling.
Starting from the overhang, add 1/2 cup veggie mixture to corner and roll, tucking firmly as you go.
After about 3 rotations, tuck ends and press filling inwards with your index fingers on both sides.
Continue to end of rice paper.
Repeat. Makes 6 rolls.
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