Vietnamese Spring Rolls


Ingredients

  • 1 lb. large shrimp
  • 100g (3.5oz) rice vermicelli noodles
  • 12 rice wrappers/papers
  • 6 romaine leaves
  • 2 large carrots (or 1 c. shredded carrots)
  • 2 green onions
  • 1 cucumber, deseeded
  • 1 red bell pepper
  • 1 bunch Thai basil
  • 1 bunch mint
  • 1 bunch cilantro

Instructions

  1. Cook rice vermicelli noodles (Soak noodles in warm water for 20 minutes. Boil 5 cups of water, drop noodles in and cook for 1 minute. Drain and rinse in colander.)
  2. Peel and prep shrimp.
  3. Chop cucumbers, carrots and pepper into thin matchsticks.
  4. Tear romaine leaves into pieces apprx 1”x 4”.
  5. Rinse and chop desired garnishes
  6. Set up station!
  7. Place warm water in a shallow pan (I use my round stir fry pan) and dip wrapper into shallow pan for 4 seconds.
  8. Remove wrapper and place on flat surface
  9. Place the shrimp (I halved them) on the top third of the wrap.
  10. Place lettuce and other desired veggies on the bottom third of the wrap.
  11. Place vermicelli noodles, basil, mint and cilantro on top of the veggies.
  12. Start to roll from the bottom. Roll tightly until you cover the shrimp.
  13. Fold the ends in, as if you are rolling a burrito.
  14. Roll the rest and place on the plate, shrimp side up!

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