 |
Prep Time: 60 Minutes Cook Time: 5 Minutes |
Ready In: 65 Minutes Servings: 2 |
|
I usually order Spring Rolls, Fresh in Thai restaurants. The ingredients are slightly different than this... usually containing crabmeat and fried shredded omelet, topped with a sweet sauce and mustard (yellow)... but this one sounded yummy to my mommy, so we're gonna try it. Ingredients:
10 rice paper sheets (10-12 inches in diameter) |
3 cups lukewarm water |
10 large shrimp, steamed and shelled |
1 boneless chicken breast, steamed and cut into 1 inch strips |
1 cucumber, shredded |
1 carrots or 1 daikon radish, shredded |
10 -15 fresh cilantro stems |
10 -15 fresh mint leaves |
1 tablespoon coarsely chopped peanuts |
Directions:
1. On a flat surface, put down 1 sheet of rice paper and lightly brush with the lukewarm water, until pliable.
2. Halve shrimp, lengthwise.
3. Add both shrimp halves, a strip of chicken, cucumber, carrot/daikon, cilantro, and mint to the rice paper (lay these things out like you're wrapping a mini burrito).
4. Fold the rice paper over the filling, then fold over the right and left sides of the rice paper, and finish rolling (like a burrito).
5. Seal with a little more lukewarm water.
6. Repeat for remaining rolls.
7. Serve whole of cut into halves at an angle.
8. Serve with Keo's Spring Roll Sauce (will post), or hoisin sauce, sprinkled with the chopped peanuts.
|
|