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Spring Rolls

 8 spring roll wrappers (rice papers)

4 ounces rice sticks, soaked in hot water until soft, drain

12 cooked shrimp, peeled and deveined, cut in half horizontally

Several Assorted Vegetables (choose 3 or 4),

        Ex:   Cucumber, peeled and seeded, thinly cut in long strips

                Carrots, peeled and thinly cut in long strips,

                Bell Peppers (colored) thinly cut in long strips

                Napa Cabbage cut in thin shreds, Baby Spinach,

                Scallions, thinly sliced, thinly sliced red onion, Avocado

                Slices, Chopped Water Chestnuts, Bean sprouts,

(use your imagination)


In a shallow bowl, pour an inch of hot water.  Place one spring roll wrapper in the water, making sure the entire paper is underwater.  Remove when pliable.  Place on flat surface.


Place 3 shrimp evenly in the lower third of the wrapper, layer with choice of vegetables and finish with a portion of soft rice sticks.


Roll “burrito” style, fold small end up and over the filling, fold in the sides.  As tightly as possible, without ripping the wrapper, continue to roll the wrapper around the filling, place on plate.  Repeat until all Spring Rolls are complete.


Serve with your choice of sauce, or choose Sweet Heat Sauce or Peanut Sauce (see recipes included on site).


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