Spring Rolls With Plum Sauce |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 8 |
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These refreshing wraps make a great snack or appetizer. For a vegetarian version, wrap thinly sliced fried or baked tofu inside the rolls instead of shrimp. Ingredients:
1 pound frozen shrimp, thawed |
4 ounces thin rice noodles or bean sprouts |
2 carrots, peeled and grated or shredded from the store |
5 scallions, green and white parts cut into 1/2-inch lengths |
1 medium cucumber, peeled, seeded and cut into thin matchsticks |
fresh basil |
fresh mint |
fresh cilantro |
1 package spring roll wrappers |
grated ginger root |
nori seaweed sheets |
plum sauce |
roasted and skinned peanuts |
plum sauce from asian store |
Directions:
1. Peel, devein and halve the shrimp.
2. If you use the rice noodles, bring a medium pot of water to a boil. Take from heat and add rice noodles. Let soften for about 10 minutes. Drain thoroughly.
3. Remove two or three Nori sheets, fold into quarters and tear into four squares on the folds.
4. Cut and arrange carrots, scallions, cucumber, sprouts and herbs on a platter. Put shrimp and other ingredients in bowls.
5. Using instructions on the spring roll wrappers, soak individually in water till softened.
6. Lay flat, lay one square of Nori on the edge, then layer each ingredient
7. on bottom third of wrapper. Fold the bottom of the wrapper up over the ingredients. Fold in sides, then continue rolling up. Place seam side down on plate.
8. Spoon Plum Sauce into bowls for each guest.
9. Chop or run peanuts through food processor
10. Sprinkle chopped nuts over each.
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