Fresh Spring Rolls

Recipe View 5 mins In a medium bowl, gently combine the shredded cabbage, drained shrimp, sweet and sour sauce, minced celery, and shredded carrots. Mix until the ingredients are evenly coated. (Prep time: 5 minutes)

Recipe View 2 mins Prepare a shallow dish or bowl with warm water. The water should be warm enough to soften the rice paper but not too hot to handle. (Prep time: 2 minutes)

Recipe View 1 mins Working with one rice paper wrapper at a time, submerge it in the warm water for a few seconds (about 5-10 seconds), until it becomes pliable and soft. Be careful not to oversoak, as it will become too sticky and difficult to handle. (Prep time: 1 minute per wrapper)

Recipe View 1 mins Lay the softened rice paper wrapper flat on a clean work surface (such as a cutting board). Place approximately 2 tablespoons of the cabbage and shrimp mixture in the center of the wrapper, leaving some space around the edges. (Prep time: 1 minute per wrapper)

Recipe View 1 mins Fold the sides of the wrapper inward, then tightly roll it up from the bottom to enclose the filling completely. Ensure the roll is snug but not too tight, to prevent tearing. (Prep time: 1 minute per wrapper)

Recipe View 2 mins Place the finished spring rolls on a serving platter lined with parchment paper to prevent sticking. Cover them with a damp paper towel and plastic wrap to keep them from drying out. (Prep time: 2 minutes)

Recipe View 30 mins Chill the spring rolls in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld and the wrappers to firm up slightly. (Chill time: 30 minutes)