Prep 25 mins
Cook 10 mins
I love rice paper rolls - they are so versatile- You can make them vegetarian, with chicken, clean the fridge. Serve them as appetizers or as a side dish or entre depending on the size and filling. This recipe is Thai oriented. The Hoisin/peanut sauce is perfect with them. Serve as an appetizer or first course. You may also make these in the smaller size rice paper wraps to serve as finger food. The rolls should be made and served within a short time - if I am leaving them for more than an hour I cover them lightly with a slightly damp cloth and place them in the fridge.
- 1⁄2 lb medium shrimp, shelled,deveined,cooked & cut in half
- 1⁄2 lb pork loin, cooked thin sliced (like stir fry)
- 8 ounces rice noodles
- 1 bunch fresh basil, leaves plucked from the stem
- 1 cup fresh cilantro, chopped
- 1 cup of fresh mint, chopped
- 2 cups bean sprouts
- 12 large rice paper sheets
- 1 cup hoisin sauce
- 1 tablespoon creamy peanut butter
- 1 tablespoon water
- 4 tablespoons peanuts, chopped
- Add rice noodles to a pot of boiling water and cook until tender apprx 6-7 minutes, drain and rinse well to prevent sticking.
- Fill a bowl large enough to slide a wrapper into with warm water.
- dip one wrapper at a time into the warm water for apprx 30 seconds or until soft and pliable.
- Make each roll when you remove the wrapper from the water.
- Lay the wrapper on a flat surface, place 2-4 basil leaves side by side about 2" from an edge of the wrapper,lay 4-5 shrimp halves on the basil leaves, add a small amount of pork,then some noodles, cilantro& mint.
- portion the ingredients so you will have even amounts for all your rolls.
- Starting at the filling end roll over one end of the wrapper, fold in the ends and continue to roll.
- Do a nice tight roll but be careful not to tear.
- The roll should be apprx 1"-1 1/2" thick.
- Warm the sauce ingredients, bring to a boil and remove from heat.
- serve warm or room temperature with the rolls.