Adapted from Chaos in the Kitchen
Ingredients
1/2 lb. small shrimp, peeled, cooked, tails removed
2 cups rice stick vermicelli noodles
Rice paper wrappers (spring roll skins)
16 large basil leaves
16 small mint leaves
1 small bunch of cilantro
1 package of shredded carrots
1 large cucumber, julienned (julienned=thinly cut cucumber slices)
Several torn lettuce leaves, Boston or butter lettuce
1 mango (optional)
Directions
Prepare your basil, mint, cilantro, lettuce by washing and setting aside. Cut your cucumber into thin, skinny slices.
Cook noodles in boiling water per package instructions, about 3 minutes, then strain and rinse under cool water.
Add warm water to a large dish or frying pan. Place one rice paper wrap in the water to soften, about 30 seconds. Do not let it curl.
On a dry surface, place the soft wrapper. Layer with a small amount of noodles, about 5 small shrimp, 2 large basil leaves, 2 small mint leaves, several pinches of fresh cilantro, shredded carrots, julienned cucumbers, and torn lettuce leaves (use only the soft part of the leaf, tear and discard the tough stem piece).
Do the same thing if you want to add mango!
Fold the left and right sides of the wrapper over the filling in the middle, fold up the bottom of the wrapper on both ends.
Set roll aside in a dry place and continue making rolls until filling runs out. Wrappers may stick to each other and tear if you place the rolls too close together afterwards.
I served my spring rolls with a homemade peanut sauce which I will post tomorrow!!
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