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Fresh shrimp spring rolls

October 22, 2008

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Serves 4

Rice paper wrappers, which should be 11 inches, are sold in Asian markets and many supermarkets.

ROLLS

3ounces rice vermicelli noodles
1package rice paper wrappers
1head romaine lettuce
1/2bunch fresh mint
1/2bunch fresh cilantro
16large cooked shrimp, split in half
1cucumber, thinly sliced
1. Make sure you have plenty of counter space to lay out all the ingredients.

2. 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.

3. Fill a large bowl 3/4 full with warm water. Take 1 round of rice paper and dip it into the warm water, then lay it flat on the counter. The entire round should be wet.

4. Place a small amount of noodles on the rice paper, leaving a 1-inch border. Add lettuce, about 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 until the round is completely rolled up. Continue making rolls using the remaining ingredients. Serve with dipping sauce.

DIPPING SAUCE

1cup hoisin sauce
1/4cup creamy peanut butter
2tablespoons coconut soda or coconut milk
4tablespoons water, or more if necessary
1. In a small saucepan, combine the hoisin sauce, peanut butter, coconut soda or milk, and 2 tablespoons of the water. Cook over low heat, stirring constantly, for 8 minutes or until the sauce is creamy. Add more water during cooking until the sauce is the consistency of heavy cream.

2. Transfer to a bowl. Adapted from Bobalicious