Cold Thai Spring Rolls

Cold Thai spring roll recipe with instructions for how to make with ripe paper, shrimp or chicken with vermicelli, Thai basil, carrots, cucumbers & mangos.

Cold spring rolls are a great appetizer. They have fresh taste and the combination of ingredients go so well together.

 

Cold Spring Rolls

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Cold Thai spring roll recipe with instructions for how to make with ripe paper, shrimp or chicken with vermicelli, Thai basil, carrots, cucumbers & mangos.
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 10 spring rolls

Ingredients

  • 10 dried rice paper wrappers
  • 1 cup of dried bean vermicelli cooked according to package and cooled to room temperature.
  • 10 medium cooked shrimp peeled and halved
  • 2 medium carrots peeled and cut into short thin strips
  • 1 english cucumber cut into short thin strips
  • 2 mangos peeled, pitted and cut into short thing strips
  • 20 fresh mint leaves or sweet basil leaves
  • 1 tablespoon of grated lime rind
  • 1 cup of fresh cilantro leaves , chopped

Instructions

  • To soften rice paper wrapper, dip into lukewarm water, then place on a work surface.
  • Place 2 basil/mint leaves and 2 shrimp halves in the center of the wrapper.
  • Place a small handful of the vermicelli noodles on top of the shrimp. Add a few strips of carrot, cucumber and mango with a little bit of fresh cilantro.
  • Press the filling down to flatten it a little and then roll up the spring roll.
  • Lay seam-side down on a serving plate and sprinkle with a little water.
  • Cover with plastic wrap until ready to serve.

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