Total Time
45mins
Prep 30 mins
Cook 15 mins

Easy, yummy and good for you too!From Food Network. These are a little time consuming, but only the chopping)so do not be discouraged, it is SO worth it! These are delicious.

Ingredients Nutrition

Directions

  1. Place rice noodles in a large pot of boiling water, stir. Add shrimp. Cook until noodles are al dente and shrimp is just cooked, about 1 1/2 to 2 minutes. Lift out the shrimp, set aside to cool. Drain and rinse noodles.
  2. When shrimp is cool enough to handle, cut into small pieces. Place in a non-reactive salad bowl with noodles, carrots, cabbage, mint and cilantro. Toss to combine, Or what i prefer to do is make little piles of each ingredient and assemble( they look prettier this way!).
  3. To prepare rice paper wrappers: Fill a large pan or bowl with hot tap water. Dip 1 rice paper wrapper into water, lift out, and drain briefly. Set on a flat surface.
  4. To assemble salad rolls: Place 1/2 cup filling in the center of each wrapper. To roll salad rolls, think diapering a baby the old fashioned way - with cloth diapers minus the diaper pins! Pressing down on filling, fold the bottom of each wrapper over filling, then fold in sides; roll tightly. Press edges to seal; if rice paper is too dry to form a proper seal, moisten unsealed edges with a little water. Set rolls on a platter and cover with a damp towel.
  5. To serve, cut rolls crosswise in 1/2; stand pieces upright. Dip in Ginger Lime Dipping Sauce.
  6. For the sauce: Whisk together all ingredients in small non-reactive bowl. Taste and adjust seasonings.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a