It is HOTTTTTTTTTTT in Austin y’all! Summer is definitely in full swing and I have some serious mixed feelings about it.

On the one hand I LOVE Summer because you can be out on the lake or at the pool soaking up the sun with a few crisp and refreshing adult beverages; but on the other hand working in a hot kitchen all day with the sweltering heat outside makes it almost impossible to cool off.

And blowdrying my hair… forget about it!

During the Summer months I crave foods that are light and crisp and that’s exactly what these shrimp spring rolls are.

With a honey lime vinaigrette dressing, these are great as a light lunch or dinner or even an afternoon snack.

I did a happy dance as I devoured these little beauties.

Ingredients: for 4 spring rolls

1/2 pound large shrimp, deviegned

1 cup fresh spinach

1/2 strawberries, sliced

1/2 avocado, sliced

4 spring roll skins

Juice of 1 lime

1 teaspoon honey

2 teaspoons olive oil

Recipe:

Start by peeling and de-veigning the shrimp. In a pot of boiling water, cook the shrimp for 3 minutes. Be careful not to overcook or the shrimp will become tough. Immediately drain and place in an ice bath.

In the meantime soak the spring roll skins in cool water for 2 minutes. I used a shallow sheet pan with just enough water to cover the skins. Dry on a sheet of parchment paper for just a few minutes.

For the dressing: in a small bowl add the lime juice and honey, whisk to mix. Then while whisking drizzle in the olive oil.

To assemble the rolls: first spread the spring roll skin on a large plate, lay out a layer of spinach, a layer of strawberries, a layer of spinach with 2 slices of avocado. Drizzle the dressing over the top. Fold up the bottom half and top half of the skin, fold over the left side of the skin and roll.

Save a little of the dressing if you want some extra for dippin’