Novato, California, reader Cathy Jo Belford sent us this Asian-inspired appetizer for the April 2002 column. The fresh herbs, sweet shrimp, slight spicy heat, and crisp lettuce offer well-balanced taste and texture.
6 cups water
36 unpeeled medium shrimp (about 1 pound)
4 ounces uncooked rice noodles
12 (8-inch) round sheets rice paper
1/4 cup hoisin sauce
3 cups shredded red leaf lettuce
1/4 cup thinly sliced fresh basil
1/4 cup thinly sliced fresh mint
1/3 cup low-sodium soy sauce
1/4 cup water
2 tablespoons sugar
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon minced peeled fresh ginger
1 teaspoon chile paste with garlic (such as sambal oelek)
1 garlic clove, minced
How to Make It
To prepare rolls, bring 6 cups water to a boil in a large saucepan. Add the shrimp to pan; cook 3 minutes or until done. Drain and rinse with cold water; drain. Peel shrimp; chill.
Place noodles in a large bowl; cover with boiling water. Let stand for 8 minutes; drain.
Add cold water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in water. Let stand 2 minutes or until soft. Place rice paper sheet on a flat surface.
Spread 1 teaspoon hoisin sauce in the center of sheet; top with 3 shrimp, 1/4 cup lettuce, about 2 1/2 tablespoons noodles, 1 teaspoon basil, and 1 teaspoon mint. Fold sides of sheet over filling, roll up jelly-roll fashion, and gently press seam to seal. Place roll, seam side down, on a serving platter; cover to keep from drying. Repeat procedure with remaining rice paper, hoisin sauce, shrimp, shredded lettuce, noodles, basil, and mint.
To prepare dipping sauce, combine soy sauce and remaining ingredients in a small bowl; stir with a whisk.
Plenty of dipping sauce here - I doubled it and had way too much. Great flavors. I made a few veggie rolls for my teen who does not like shrimp. I would make these again but not often. I find the rice paper somewhat challenging to work with but they turn out very pretty. One could easily adjust the ingredients of the filling to meet a variety of taste preferences.
I make this recipe at least every other week. It is fast and easy and does not lack in flavor. I set up a buffet like arrangement and let everyone make their own. This allows for everyone to specialize their own rolls. Definitely recommend making this recipe.
I always hate to review a recipe when I change it around, but this is so good that I couldn't resist. We couldn't find rice paper in our local grocery store, so we made this as a salad, with the rice noodles and lettuce (from our CSA) and other ingredients (basil, cilantro, etc.) as a base. I also added shredded carrots for color. Then we topped our salad with the shrimp,which I sauteed with sesame oil, hoisin and crushed peanuts, instead of boiled. We spooned the dipping sauce on top. I know our version adds calories, but it was worth it. The dish was absolutely fantastic. I will try it again a with the rice paper rolls, if I can find them.
As there was no other area to leave a 'hint' I had to go this route, and even though I am the creator of this recipe it really is 4-5 stars. Cooking Light changed the portions up a little, I use a bit more ginger, garlic, and chili. I also now use Tamari as I am gluten free. If your rolls are falling apart, it means your ingredients are too wet. Also, before rolling the rice paper, use a clean towel or paper towel to blot dry.
They are messy and time/labor intensive, but well worth the work. I have made this recipe several times and it always impresses. I have ordered spring rolls in Asian restaurants that weren't nearly this good.
The flavors were good, but the hoisin overwhelmed the shrimp and herbs. They also were a messy and fell apart easily. Ended up using the ingredients as a salad instead. Needed either a hint of spice or sweet to kick it up.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!