Food Series # 185: Shrimps with vegetables rolls

Do you see? This dish has attractive colors like rainbow colors.
If you are looking for ways to add more veggies to your diet, these fresh spring rolls are it!

Vegetable rolls with shrimp are one of my favorite go-to meals when I want a quick meal. This is also a cool dish for summer because it is high in fiber and low in fat, very versatile and a simple way to have the family enjoy vegetables.

These vegetable with shrimps rolls are easy to prepare and perfect as a snack, or as an appetizer. Dip them in sweet chili sauce but I like to dip them with the lemon chili fish sauce mix, some people like to eat them with mustard. These salad rolls are easier than you think to prepare at home and they are just as tasty!
You can use different types of vegetables for these veggie spring rolls, use whatever you have on hand but in my formula the ingredients include:

Eggs
Silk rolls ( or sausage)
Lettuce
Pork but you can also use chicken or beef
Shrimps that are completely peeled
Carrot
Cucumber
Tofu
Cilantro, basil,..
rice paper wrappers or rice pho
Dipping sauce (4 teaspoons fish sauce, 2 tablespoons sugar, 1 chili, half a lemon, 4 teaspoons boiling water)
You can add some rice noodles cooked along to add more nuttiness to the recipe.

Step 1:

Rinse the ingredients. You should soak vegetables, carrots and cucumbers in salt water to clean them. Fried eggs and tofu, boiled meat 2 times, slice all of the above ingredients into strands like my photo. Place them onto a large plate or into bowls for easy access.

Step 2:

You should peel the prawns and then boil them until they are red.
Place a lettuce leaf on top of the rice paper then add the ingredients you like and roll tightly.