Spring Rolls

Yunhee Kim
Fresh spring rolls are the perfect accompaniment to most Asian dishes. Serve this well-balanced appetizer with dipping sauce for the ultimate mouthwatering expereince.

Yield:

Makes 8 servings (serving size: 2 rolls and 2 tablespoons dipping sauce)

Recipe Time

Prep: 40 Minutes
Cook: 7 Minutes

Nutritional Information

Calories 337
Fat 7 g
Satfat 1 g
Monofat 3 g
Polyfat 2 g
Protein 17 g
Carbohydrate 52 g
Fiber 2 g
Cholesterol 84 mg
Iron 3 mg
Sodium 455 mg
Calcium 71 mg

Ingredients

1/2 (8-ounce) package dry rice vermicelli
1 pound shrimp, peeled, deveined, and cooked
16 (8-inch) round sheets rice paper
2 cups red leaf lettuce leaves
1/2 cup fresh mint
2 cups mung bean sprouts

Preparation

Step 1. Bring 2 quarts water to a boil in a saucepan. Add the vermicelli; cook for 3–4 minutes. Drain and rinse noodles under cold water; set aside. Halve shrimp lengthwise, and chill until ready to use. Working with 1 sheet of rice paper at a time, dip in a shallow dish of warm water until pliable. Lay rice paper on a dry surface, and blot away excess water.

Step 2. Place 4 shrimp halves on the lower center of rice paper. Top with 1/4 cup cooked noodles, some lettuce, 3–4 mint leaves, and 2 tablespoons bean sprouts.

Step 3. Fold in sides of rice paper toward center, and roll up wrapper away from you into a tight log. Repeat with remaining ingredients. Cover with plastic wrap until ready to serve. Slice rolls in half, using a slightly wet knife.

Note:

Tammy Huynh,

Bong Su Restaurant, San Francisco, CA,

October 2008