Shrimp Summer Rolls with Sweet and Spicy Soy Dipping Sauce

It's been a while since I last blogged. In the last few weeks I started my new internship at IKEA and have been adjusting to my new schedule. It's been pretty hectic but I love my job and I am learning so much. It's also been gorgeous out so I have been running more and more outside which makes me so happy. I love to go on Kelly Drive and run by the water. It is so calming and therapeutic. It also gives me some time to think and relax.

Unfortunately this week hasn't been as warm as the last few weeks. I had to put out my winter jacket this morning to go in to work. Not one of my favorite things to do. Even though it's been cooler, I still am craving foods that remind me of summer. I went to the grocery store yesterday and was so tempted to buy a huge watermelon but I refrained. I also can't wait until it's consistently warm out so I can walk around the city without a jacket and eat comfortably outside.

Tonight I wanted to make a dish that reminded me of summer but is also good for any time of the year. I decided to make Shrimp Summer Rolls. What I love about these rolls is that you can replace all of the ingredients to what you like. If shrimp isn't your favorite you can replace it with scallops, fish, chicken or turkey. You also can add your favorite fruits and vegetables. It's all up to you.

Here is how I did it:

Shrimp Summer Rolls with Sweet and Spicy Soy Dipping Sauce 

Shrimp Summer Rolls
- 12 shrimp (peeled, deveined and sliced in half)
 - 1/2 package of rice noodles
- 1 tbs rice wine vinegar
- 8 rice paper wrappers
- 2 cups shredded purple cabbage
- 1 avocado (sliced)
- 1/2 thinly slices yellow pepper
- 1/4 cup of cilantro

Sweet and Spicy Soy Dipping Sauce 
- 2 tbs soy sauce
- 1/2 cup red wine vinegar
- 1/4 cup blue agave syrup
- 1 tsp sesame oil
- 1 tsp minced garlic
- 1/2 tsp sriracha

Bring two pots of water to a boil. In one pot, place the shrimp in the water and cook until they are light pink (3-5 minutes). Drain and place in the fridge to cool. In the other pot, once the water is boiling, take it off the heat and place the rice noodles in the hot water. Let the noodles sit for 5 minutes until the noodles are al dente. Drain the noodles and add 1 tbs of rice wine vinegar. Place in the fridge.

Make an assembly line with the shrimp, noodles, cabbage, sliced avocado, pepper and cilantro. Spread a clean damp paper towel on a work surface. Fill a large bowl with warm water. Finally, place plastic wrap overtop of a baking sheet.

When everything is prepared, immerse each rice paper wrapper in the warm water until the wrapper is flexible. Do this step one at a time. Place the flexible wrapper on the damp paper towel and add three slices of shrimp. Then place the cabbage, noodles, pepper, avocado and cilantro on top. Fold burrito-style and roll closed. Make sure that that filling is tightly packed. Place rolls on baking dish. Repeat with the other wrappers.

For the dipping sauce, place all of the ingredients in a blender and blend until the ingredients are mixed. Place in a a dipping bowl. If you want the sauce to have some extra heat, add more sriracha. 

This dish is great to have as a snack, a light lunch or as an appetizer. Make it for parties or small get togethers. 

Anne