Beautiful Shrimp Spring Rolls
Jun. 10, 2010 6:01 am
Updated: Jun. 11, 2010 7:15 am
I have to send out a huge thank you to Hilah of
Hilah Cooking for the inspiration of this dish. If you haven't seen Hilah's video blog, she is smart, funny, irreverent and offers wonderful, easy to follow cooking videos. It was her
video on making spring rolls that led me to make my own.
My son Quinn is an artist. He regularly compares my efforts with food to his with pen and paint. While I have appreciated it, and striven to make my food beautiful as well as healthy and tasty, I have always seen myself more in the vein of an artisan than artist.
My food has never been the kind to show up on those beautiful food photo sites.
That is, until this dish. As I put these spring rolls together, I was touched by their minimalism. As the first few rolls came together, I could see past the cilantro leaves, each as unique as a snowflake, to the bright colored batons of carrot, cucumber and
sweet pepper. The rice noodles and salad shrimp showed up chaotically to frame it all. It was one of the most Zen-like moments I've ever had. And, while they are still not in the same league, visually, with the work of some of my fellow bloggers, they are
the most beautiful things I've ever made. And it wasn't that hard to do!
Did I mention they were delicious. You got the flavor of each ingredient, individually and combined. I served them with a variety of sweet, spicy and earthy sauces, a sesame slaw, and a light miso soup. The rolls were only 97 calories with 0 grams of fat and
1 of fiber each.
Get the recipe at
Fight the Fat Foodie.
Deal of the Day: Don't forget,
Father's Day is coming up.