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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Ingredients:
1 pound medium shrimp, peeled, deveined, tails removed |
4 ounces rice vermicelli |
8 8-inch asian rice papers |
1/2 cup chopped peanuts |
1/4 cup chopped fresh herbs (such as parsley, basil or rosemary) |
1 large carrot, grated (about 1/2 cup) |
1/2 cup soy sauce |
1/4 cup rice vinegar |
2 teaspoons sesame oil |
1 teaspoon sugar |
Directions:
1. Make rolls: Bring a pot of salted water to a boil. Add shrimp, bring back to a boil and cook until pink and firm, 2 to 3 minutes. Transfer shrimp to a paper towel-lined plate and pat dry. Cut each shrimp in half lengthwise. Keep water at a steady boil.
2. Add vermicelli to boiling water and cook, stirring, until softened, about 1 minute. Drain in a large colander and rinse under cold running water. Set aside, tossing occasionally.
3. Soak each rice paper in hot water to soften. Place on a clean cloth kitchen towel. Lay a row of shrimp along lower third of each paper. Top with equal amounts peanuts, herbs and carrots. Add a large pinch of vermicelli. Pull rice paper over filling. Roll, folding in sides as you go. Place on a platter, seam side down, and repeat with remaining ingredients. Cut rolls in half.
4. Make dipping sauce: Combine ingredients in a small bowl, stirring to dissolve sugar. Serve chilled or at room temperature.
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