Prep 20 mins
Cook 5 mins
From "The Food you Crave" - Ellie Krieger. I like this recipe because it's simple. There are some great dipping sauce recipes here on Zaar, use your favorite, or use the one below. I absolutely love these, they are so healthy, and so refreshing. Crisp, cool and delicious!
For the Rolls
- 6 medium shrimp, peeled and deveined
- 2 ounces rice noodles
- 6 sheets rice paper, rounds (about 8 1/2 inches in diameter)
- 12 basil leaves
- 1⁄2 cup carrot, finely shredded
- 12 mint leaves, large
- 3 red-leaf lettuce leaves, spines removed, making 6 large halves (can use any lettuce you prefer, I actually like angel hair cabbage)
For the sauce
- 1 tablespoon sugar
- 2 teaspoons water, warm
- 1⁄4 cup rice vinegar
- 1 teaspoon chili sauce
- 1 teaspoon fish sauce
- 1 tablespoon carrot, very finely shredded
- 1 scallion, thinly sliced
- Prepare the Sauce:.
- Dissolve sugar in a small bowl in the warm water, then add remaining sauce ingredients and stir until well combined. Refrigerate until ready to use. Can make one day in advance.
- Prepare the Rolls:.
- Cook shrimp in boiling water for 2 minutes, and cut in half lengthwise, set aside.
- Cook rice noodles according to package directions, drain, rinse and cool.
- Line up the remaining ingredients in small bowls before beginning to make rolls.
- Fill a large bowl with very warm water, not too hot to touch though.
- Place a rice paper round in the hot water and soak for 30-60 seconds, until it is pliable and the pattern on the round is barely visible. Remove from the water and place on clean work surface.
- Place 2 basil leaves on the inner edge of the moistened round, about 1 inch from the edge and leaving about 1inch on each side. Top with about 1/4 of cooked rice noodles. Place 2 shrimp halves on top. Top with heaping tablespoon of carrots, then 2 leaves of mint. Fold one lettuce leaf and place on top of the pile.
- Bring the edge of the round over the filling, fold in the sides, and roll. Place finished roll on damp cloth or paper towel.
- Repeat with remaining rolls.
- Can prepare several hours ahead and stored covered with a damp paper towel in an airtight container.