These healthy shrimp and veggie appetizers are a cool start to any meal!
These exotic spring rolls are perfect as an appetizer or a light lunch for two. The tasty rolls and dipping sauce are easy to make, and kids are sure to enjoy eating "see-through seafood!"
2 large leaves of green leaf lettuce, torn into small pieces
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3 ounces thin rice noodles, cooked
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1/2 cup cilantro, chopped
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12 mint leaves
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18 shrimp, cooked and peeled
For the Dipping Sauce
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1 Tbsp miso*
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2 Tbsp warm water
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2 Tbsp unsalted sesame paste OR peanut butter
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1 Tbsp rice vinegar
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1 Tbsp honey
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1 Tbsp sesame oil
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1 Tbsp grated ginger
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1 tsp soy sauce
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Sesame seeds OR peanuts, for garnish (optional)
*
Note: Rice paper and miso can be found in most health food, Asian, and gourmet grocery stores.
Let's Make It!
The Spring Rolls
Kid: Fill the large bowl with warm water. Place 1 sheet of rice paper in the water. Soak until the rice paper becomes soft, about 2-3 minutes.
Kid: Remove the rice paper from the water and place on a paper towel. Use another paper towel to wipe away excess water.
Kid: Remove the paper towels. On the rice paper, stack a small amount of lettuce, noodles, cilantro, 2 mint leaves, and 3 shrimp (in this order).
Kid: Roll up the bottom of the rice paper as shown.
Kid: Fold in the sides of the rice paper as shown. Then finish rolling the rice paper.
Kid: Set the finished spring roll on a serving plate. Repeat all steps to make the remaining spring rolls.
The Dipping Sauce Kid: In the small bowl, mix the miso and the water until it becomes smooth.
Kid: In the same bowl, combine all remaining ingredients and mix well.
Time-saving Tip: While you're making each spring roll, soak a new sheet of rice paper (step 1) for the next roll.
