A couple weeks ago, allrecipes, which is based right here in Seattle, held a tweetup for some local moms and bloggers. We had never been to a tweetup before and if this is what they're all like, bring on the tweetups!
We were treated to cooking demonstrations, school lunch ideas, easy dinner solutions, and even hands on instructions for how to make spring rolls. You all, the spring rolls are so cinchy! And delicious! And amazingly healthy! They're even easy for kids to assemble.
Rating: 1/4 assed
Here's what you need and how you do it
6-8 spring roll skins (found in the Asian foods aisle of your local grocery store--you can see the package in the middle of the above photo, so you know what to look for)
1/2 pound of salad/bay shrimp
Pre-shredded coleslaw cabbage
1-2 large carrots, shredded
Several basil leaves, kept whole (these give your rolls a good, Thai flavor)
Chili sauce (Sun Luck, Heinz, A Taste of Thai, etc.), hoisin sauce, or whatever else you'd like for dipping
Fill a large, shallow pan or dish with water. Dip in spring roll skin and keep submerged for 10 seconds or so. Spread onto cutting board and fill with shrimp, cabbage, carrots and basil leaves. Wrap spring roll like a burrito, as tightly as possible without ripping the spring roll skin.
Serve with sauces warmed slightly in microwave and miso soup.
For a printable version of this recipe, click here.