I've made these a few times. They are delicious! Always serve w/ Sweet Chili dipping sauce. Carful on the mind, it can be overpowering. Love the zing flavor of these!
Fresh spring rolls are the perfect accompaniment to most Asian dishes. Serve this well-balanced appetizer with dipping sauce for the ultimate mouthwatering expereince.
More From Health
- Calories: 337
- Fat: 7g
- Saturated fat: 1g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 2g
- Protein: 17g
- Carbohydrate: 52g
- Fiber: 2g
- Cholesterol: 84mg
- Iron: 3mg
- Sodium: 455mg
- Calcium: 71mg
- 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
- Dipping Sauce
- 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.
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