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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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The fresh herbs, sweet shrimp, slightly spicy heat, and crisp lettuce offer well balanced taste and texture. Cooking Light, September 2007 issue. Ingredients:
1 lb medium shrimp (cleaned and deveined) |
6 ounces uncooked rice noodles |
12 (8 inch) round sheets rice paper |
1/4 cup hoisin sauce |
3 cups shredded-thin red leaf lettuce |
1/4 cup thinly sliced fresh basil |
1/4 cup thinly sliced fresh mint |
1/3 cup low sodium soy sauce (i use low-tamari) |
1/4 cup water |
2 tablespoons sugar |
2 tablespoons chopped fresh cilantro |
2 tablespoons fresh lime juice |
1 teaspoon minced peeled fresh ginger |
1 teaspoon thai chili paste with garlic |
1 garlic clove, minced |
Directions:
1. PREPARE THE ROLLS:.
2. Just chill the shrimp until using.
3. Place rice noodles in a large bowl; cover with boiling water.
4. Let stand 8 minutes; drain.
5. Add cold water to a large, shallow dish to a depth of 1 inch.
6. Place 1 rice paper sheet in water.
7. Let stand 2 minutes or until soft.
8. Place rice paper sheet on a flat surface.
9. Spread 1 teaspoon hoisin sauce in the center of sheet; top with 2 to 3 shrimp, 1/4 cup lettuce, about 1/4 cup rice noodles, 1 teaspoon basil, and 1 teaspoon mint.
10. Fold sides of sheet over filling, roll up jelly-roll fashion, and gently press seam to seal.
11. Place roll, seam side down, on a serving platter; cover to keep from drying.
12. Repeat procedure with remaining rice paper, hoisin sauce, shrimp, lettuce, rice noodles, basil, and mint.
13. DIPPING SAUCE:.
14. Combine soy sauce and remaining ingredients in a small bowl; stir with a whisk.
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