Fresh shrimp spring rolls

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    3 ounces rice vermicelli noodles

    1 package rice paper wrapper

    1 head romaine lettuce

    one half bunch of fresh mint

    one half bunch fresh cilantro

    16 large cooked shrimp, split in half

    1 cucumber thinly sliced

    Bring a saucepan of water to a boil. Add the noodles. Remove the pan from the heat and let the noodles sit for 1 minute. Drain them into a colander and rinse with cold water until the noodles are cold. Transfer to a bowl.

    Fill a large bowl three quarters full with warm water. Take one round of rice paper and dip it into the warm water, and lay flat on the counter. The entire round should be wet.

    Place a small amount of noodles on the rice paper, leaving 1 inch border. Add lettuce, 2 or 3 mint leaves and cilantro. Fold both ends of the rice paper over the filling, then fold the side that is closest to you over the filling. Roll it over once away from you. Place 2 pieces of the split shrimp and some cucumber slices on the roll. Continue to roll untill the round is complet;y rolled up. Continue making rolls using the rest of the ingredients. Serve with dipping ssauce.

    Dipping Sauce

    1 cup hoisin sauce

    one quarter cup creamy peanut butter

    3 tbls. of coconut milk

    4 tbles. water

    in a small saucepan combine hoisin sauce peanut butter, and coconut milk and 2 tbls. water. Cook over low heat, stirring constantly, for 8 min. or till sauce is creamy Add more water during cooking till the sauce is consistency of heavy cream.

    Transfer to a bowl….and enjoy! (rice paper should be 11 in. and can be found in Asian markets and many supermarkets

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