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 minutesminutes
Total Time: 30 minutesminutes
Servings: 10spring rolls
Ingredients
10dried rice paper wrappers
1cupof dried bean vermicellicooked according to package and cooled to room temperature.
10medium cooked shrimppeeled and halved
2mediumcarrotspeeled and cut into short thin strips
1english cucumbercut into short thin strips
2mangospeeled, pitted and cut into short thing strips
20fresh mint leaves or sweet basil leaves
1tablespoonof grated lime rind
1cupof 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.