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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Fresh spring rolls are the perfect accompaniment to most Asian dishes. Serve this well-balanced appetizer with dipping sauce for the ultimate mouthwatering expereince. Ingredients:
1/2 (8-ounce) package dry rice vermicelli |
1 pound shrimp, peeled, deveined, and cooked |
16 (8-inch) round sheets rice paper |
2 cups red leaf lettuce leaves |
1/2 cup fresh mint |
2 cups mung bean sprouts |
dipping sauce |
Directions:
1. Step 1. Bring 2 quarts water to a boil in a saucepan. Add the vermicelli; cook for 3–4 minutes. Drain and rinse noodles under cold water; set aside. Halve shrimp lengthwise, and chill until ready to use. Working with 1 sheet of rice paper at a time, dip in a shallow dish of warm water until pliable. Lay rice paper on a dry surface, and blot away excess water.
2. Step 2. Place 4 shrimp halves on the lower center of rice paper. Top with 1/4 cup cooked noodles, some lettuce, 3–4 mint leaves, and 2 tablespoons bean sprouts.
3. Step 3. Fold in sides of rice paper toward center, and roll up wrapper away from you into a tight log. Repeat with remaining ingredients. Cover with plastic wrap until ready to serve. Slice rolls in half, using a slightly wet knife.
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