- I'm here at our kitchen islands
with "Selena" star, Gabriel Chavarria, give it up!
(audience cheering)
Joining us now, is our favorite mom
and "Rustic Joyful" cook,
Danielle Kartes, she's back!
- Woo! Yes, I'm back!
- Its so lovely to see you again.
- Girl, it was just like yesterday.
- I know, I love it, I love it.
So, say hello to Gabriel.
- Hello, sir.
- Hello, nice to meet you.
- Thank you for being here!
- Absolutely, thank you for having me.
- Everything looks delicious.
- [Danielle] Isn't this fun and fresh?
- Yes, it looks really fresh.
- And thank you, welcome the sunshine,
I feel like this is such a good,
delicious meal to make that just...
Let me get into it, what we're actually making.
- [Kelly] Okay. Let's do it.
- [Danielle] Shrimp spring rolls.
- So if you've ever had a little fresh roll,
at any international restaurant,
they've got these delicious little wraps.
And I feel like we've all had one. They're so yummy.
- This is how it starts?
- This is how it starts,
and I wanna break it, let me show this.
I mean it's almost...it's in my mouth.
(everyone laughing)
- Well, that one will rehydrate in the back of my throat.
- But wait, I didn't know they felt like this at first.
- Isn't that crazy?
It's almost plasticy, isn't that cool?
This is rice, you guys.
I love it. Okay, so take one.
30 seconds to a minute get it in your warm water.
And it almost disappears.
So when I make these with my kids,
it's sort of like a magic trick.
I'm like, "where did it go?"
Where did it go?
But you can barely see it.
They get a little bit slimy and slippery.
- So you don't want to leave it too long?
- So you don't want to leave it too long.
Let's move over here, while this guy hydrates,
I want to talk about all of
the plethora of goodness that you can put inside of it.
You can even use leftovers.
If you've got barbecue chicken or pulled pork,
you can really do anything inside this little rice wrap.
But today, we've got shrimp, avocado, carrots, spinach.
All this lovely, fresh food. Let's go back and check.
So now, pull this little guy out.
Get him over here on your little station.
So this is what we're going to do.
We're going to break this little guy
into our lower... three bits.
In our lower third,
put a little shrimp.
- Okay, little? You mean a couple pieces.
- A couple pieces, yep.
- [Gabriel] One or two?
- Probably three.
- I love shrimp.
- Basically, like, we're making a little burrito.
- I love burritos.
- [Danielle] Like a little shrimpy burrito with rice paper.
- [Kelly] Okay, then what?
- Get some avocado in.
And now, this is the choose your own adventure part.
This is where you can literally make anything;
put anything in there.
You can put herbs in there.
- I'm doing a little carrots.
- You can skip herbs; get some carrots.
- Okay.
- [Kelly] Okay, I love spinach.
- And you don't want it to be too fluffy inside there.
The first time I made these,
if you can't roll it, it's okay.
We literally...they looked like Bao buns
because they couldn't get it rolled right.
So if you can't roll this up right,
don't worry about it.
- Oh God, is this going to be hard?
- This is where it's going to get messy.
- Yeah, this is the hard part.
Flip them over.
Think breakfast burrito.
Channel breakfast burrito energy.
- So fold the outsides in and, then, roll over.
And then, now pull the little guy up, and you're tucking.
It's like tuck and roll.
Pull them on over. Pull, pull, pull.
Look at this.
And here he goes.
And keep going and keep rolling.
- [Gabriel] This isn't going well.
(Kelly screaming)
(audience clapping)
- Yours looks better, but whatever.
- Mine has an avocado falling at the bottom?
- It's actually not that bad.
- Mines not that bad. I feel good about it.
- [Danielle] You're hired.
- So wait, how do we do this now?
How do you cut it?
- And if it's too slippery, just pull them over
and let them sit for a second.
So now take your knife,
and you're just going to slice them in the center.
And look, then, to reveal how cute it is
on the inside. Look at that.
And then, I'm such a peanut fanatic.
I love the little peanuts and sesame seeds.
So I like to just take a little dip.
- Girl, I just go right into these ding dang peanuts.
- We're very similar.
- Oh, I see what you did there.
- [Danielle] I just go right into the peanuts.
- Right in here?
- And then, I go into the sesame seeds too.
You can put this on the inside too,
if you like all the extras.
- I'm not a huge sesame...I'm going to skip that one.
- [Danielle] Skip the sesame seed.
And then, into your spicy peanut sauce.
- I'm really into that.
- Just dip right in.
- [Danielle] Just dip right in.
The first time I had these, we were
at a friend's house for dinner and I'm like,
"I didn't know you could make that."
And you can make this. Go for it girl.
(mumbles)
- So good.
- [Gabriel] Oh My God.
- It's so good, but I spilled everywhere.
- And if you can't get it to work, ball them up,
and take a bite like it's a mochi, and just make a salad.
- I love this thing.
That little sauce thing, that's good.
- [Danielle] Isn't that so yummy.
- Well, everybody, we've got
the full recipe on our InstaStory.
Thank you so much, Danielle.
We love when you come here.
- You're welcome.
- Now, you got a recipe, my man.
Be sure to pick up Danielle's cookbook,
"Rustic Joyful Food Meant to Share."
And follow her hilarious Instagram
for simple relatable recipes at Rustic Joyful Food.