📖 Instructions

1. First thing's first: Prepare your edamame. I like to quickly steam mine for about 5 minutes until bright green and tender. Don't overcook them, or they'll be mushy! (Trust me on this one.)
2. Next up, the shrimp! If using pre-cooked shrimp, just make sure they're thawed and ready to go. If cooking your own, lightly sauté them with a little garlic and soy sauce – mmm, delicious!
3. Now, for the fun part – prep your veggies! Finely chop any carrots, bell peppers, or herbs you want to add. I usually go with some shredded carrots and a bit of fresh cilantro for a zesty pop. Get creative here!
4. Okay, let's get rolling! Gently dip a rice paper wrapper into warm water for a few seconds until it softens. Lay it flat on a clean surface. Don't soak it for too long or it will become too fragile.
5. Now for the assembly line: Arrange a small amount of edamame, shrimp, and your chopped veggies in a horizontal line along the center of the rice paper wrapper. Don't overload it; you want nice, neat rolls.
6. Time to roll! Fold in the sides of the rice paper, then tightly roll it away from you, tucking in the filling as you go. Sounds easier than it is, honestly, you might mess up the first couple.
7. Repeat steps 4-6 for all the remaining rice paper wrappers. Get creative and add extra herbs, sauces, or spices between each layer for added flavor.
8. Finally, your culinary masterpiece is ready to be served! Arrange the spring rolls on a platter and serve them with your favorite dipping sauce. I personally love a peanut sauce, but a simple soy sauce mixture works wonders too! Enjoy!