Shrimp Spring Rolls |
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 Dipping Sauce Recipe
1 package spring roll rice wrappers 1 cup boiled shrimp, peeled and deveined rice vermicelli noodles, cooked lettuce leaves, whole - not torn 1 - 2 carrots, sliced into thin sticks 1 cucumber, sliced into thin sticks bunch of fresh basil leaves (remove from stems) bunch of fresh chives or green onion tops (If you use the green onion tops, slice them lengthwise in strips.) You can really use most fresh vegetables in these - I've added red bell peppers and spinach leaves! |
- I set up one pie plate filled with warm water, one dry plate with all the cut veggies ready to grab, a clean and damp dish cloth, and a cookie sheet or platter either lightly oiled or covered with waxed paper.
- The pie plate is for softening the wrappers, the dry plate is for cut veggies, the dish cloth is for assembling, and the cookie sheet is for the finished rolls.
- One at a time, put a rice wrapper in the plate of warm water. Press it all the way down and soak for about 15 seconds until soft, but not sticking together.
- Remove the wrapper from the water and place it on the damp dish towel. Place first a lettuce leaf or two. Then in a log-shape, place cooked noodles, then veggies, then one or two shrimp (depending on size.) Don't try to overfill and stay in the middle, not going all the way to the edges. I usually mess up the first one - but that's OK, I can eat it!
- Tuck one side of the wrapper over the end of your "log." Then roll lengthwise into a sausage-shaped package (kinda like a burrito). I leave one end open, because it's easier, but you can tuck in both ends and roll.
- Place finished roll on the platter or cookie sheet and continue until all your ingredients are gone. Don't stack the rolls.
- Serve with dipping sauce. (recipe link) If not serving immediately, cover with plastic wrap and refrigerate.
