Shrimp Spring Rolls

I saw a recipe for these spring rolls on a TV show and was intrigued. I had ordered (and eaten) them several times at restaurants but never made my own. I decided to give it a shot—not only did they look nice, but they tasted pretty good, too.

Styling and Props

I cooked, prepared, and rolled the spring rolls, being careful to layer the vegetables in between the shrimp and rice noodles before rolling so that the color contrast was more apparent. The actual plating of the spring rolls was, at first, a challenge. I had originally planned to create some images of a plate full of uncut spring rolls, but I just wasn’t happy with the results I was getting (Figure 7.19).