Cold 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.
dried rice paper wrappers
of dried bean vermicelli
cooked according to package and cooled to room temperature.
medium cooked shrimp
peeled and halved
peeled and cut into short thin strips
cut into short thin strips
peeled, pitted and cut into short thing strips
fresh mint leaves or sweet basil leaves
of grated lime rind
of fresh cilantro leaves
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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