I have the tendency to morph into a bit of a mad scientist in the kitchen, and regularly have to remind myself of the KISS principle (keep it simple stupid). This redirection has helped me considerably, and my results have improved. It is true that when you limit the number of ingredients and techniques used, your flavors don’t get muddled about.
Did I feel the urge to toss in a few more elements in these shrimp spring rolls? Yes, but they wouldn’t have benefited from it. Sometimes restraint is a good thing. Here it resulted in a simple easy to prepare appetizer, that is not only more than flavorful enough to stand on it’s own without a dipping sauce, but is also low it fat and calories. Oh, and gluten free, as well.
This herbed shrimp spring rolls recipe makes a perfect light summer lunch or appetizer.
- Serves: 2
- Serving size: 2 rolls
- Calories: 197
- Fat: 4
- Carbohydrates: 16
- Protein: 23
- 1 tsp. olive oil
- 1 cup chopped raw wild shrimp
- 1 cup chopped fresh dill
- 1 tbs. garlic seasoned rice vinegar
- 12-16 fresh basil leaves
- 4 spring roll wraps
- Preheat oil in shallow skillet on med-high.
- Toss in the shrimp, and quickly toss.
- While shrimp is still semi-raw, add dill and vinegar. Toss and immediately remove from pan and put in another container so they don’t get tough.
- Soak rice wraps in warm water (they soften quick).
- Lay 3-4 basil leaves on a wrap.
- Scoop ¼ of the shrimp onto the leaves, and wrap like a burrito (as snugly as you can).
- Serve the shrimp spring rolls promptly.
If this recipe isn’t quite what you are looking for, but you still need a light spring – summer roll recipe, check out the selection of summer roll recipes at Cooking Light.