Vietnamese Spring Rolls

wtorek, 18 lutego 2014

Vietnamese Spring Rolls

Time: 50 mins


  • 0.5 (12 ounce) package rice paper sheets
  • 1 (1 1/2 ounce) package cellophane noodles
  • 1 head butter lettuce, roughly chopped
  • 1 bunch basil, stems removed and torn into pieces
  • 1 bunch cilantro, stems removed and roughly chopped
  • 1 bunch mint, stems removed and torn
  • 2 cups carrots, cut into matchsticks
  • 1/2 lb cooked shrimp, shell-off and cut in half lengthwise


  • 1 Bring water in a medium saucepan to a rapid boil.
  • 2 Submerge cellophane noodles in water until just softened, about 30-45 seconds.
  • 3 Remove and reserving hot water, drain.
  • 4 Pour the reserved hot water into a wide, shallow pan (pie pan, casserole dish, etc.).
  • 5 Assemble all cold/salad ingredients including the shrimp and the cooked cellophane noodles in an assembly line format around an open, flat surface such as a cutting board.
  • 6 Place one dried rice paper wrapper into the warm water for a few seconds or until softened. Remove promptly or it will get soggy. Remove, let the water drip off and place on the cutting board.
  • 7 Fill with all ingredients, being careful not to overfill.
  • 8 Roll it up like a burrito (fold bottom over filling, then tuck each side in, then complete roll to form a neat, tight package), cut diagonally to create two halves and serve immediately.

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