Vietnamese Shrimp Spring Rolls
Cold fresh spring roll recipe with instructions for how to make with ripe paper, shrimp, vermicelli, mint, carrots, cucumbers and mango.
dried rice paper wrappers
dried rice or bean vermicelli
, cooked according to package and cooled to room temperature.
medium cooked shrimp
, peeled and halved
, peeled and cut into short thin strips/sticks
, cut into short thin strips/sticks
, peeled, pitted and cut into short thing strips/sticks
fresh mint leaves or sweet Thai basil leaves
fresh cilantro leaves
, rinsed and roughly chopped
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.
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