Cold fresh spring roll recipe with instructions for how to make with ripe paper, shrimp, vermicelli, mint, carrots, cucumbers and mango.
Prep Time: 30 minutesminutes
Total Time: 30 minutesminutes
Servings: 10spring rolls
Ingredients
10dried rice paper wrappers
1cupdried rice or bean vermicelli, cooked according to package and cooled to room temperature.
10medium cooked shrimp, peeled and halved
2mediumcarrots, peeled and cut into short thin strips/sticks
1english cucumber, cut into short thin strips/sticks
2mangos, peeled, pitted and cut into short thing strips/sticks
20fresh mint leaves or sweet Thai basil leaves, rinsed
1cupfresh cilantro leaves, rinsed and roughly chopped
Instructions
To soften rice paper wrapper, soak in lukewarm water until soft. Lift out and 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.
Serve with peanut sauce or Thai sweet chili sauce.