Recipe by LifeIsGood
Authentic and addictive. These work great as an appetizer for an Asian meal. The beet turns the noodles a beautiful pink color. *Note - You might want to wear kitchen gloves when you cut up the beet so your hands don't get stained!
Top Review by Andi of Longmeadow Farm
Agree with Evelyn, you have outdone yourself on this recipe. Every single part is amazing, and the taste, absolutely over the top. I followed this perfectly, except I used thinly sliced celery (match stick size) instead of the peppers. (ran out) Oh the cilantro, the beets, everything was beyond tasteful! I wasn't the best at rolling them, but eating them we all did well, and I had to hold the troops off just so I could snap a quick photo. And Darn!! That Chili dipping sauce!! I confess to using like 14 spoons sipping and sipping it by itself. Excellent all the way around. Made for *Zaar Tour Six* Zee Zany Zesty Cookz May 2010
- 85.04 g vietnamese cellophane noodles, cooked according to pkg. directions
- 473.18 ml bean sprouts
- 2 carrots, thinly sliced
- 1 large beet, thinly sliced
- 1 fresh red chili pepper, cut into circles
- 59.14 ml fresh cilantro, chopped
- 177.44 ml salted peanuts, chopped
- 9.85 ml sesame oil
- 1 lime, juice of
- sea salt & freshly ground black pepper, to taste
- 4.92 ml sugar
- 20 (160 inch) round rice paper sheets
- 20 cooked medium shrimp, tails off, halved lengthwise
- 40 mint leaves
Sweet Chili Dipping Sauce
- 59.14 ml rice wine vinegar
- 29.58 ml fish sauce
- 59.14 ml hot water
- 29.58 ml sugar
- 1 lime, juice of
- 4.92 ml garlic, minced
- 4.92 ml sambal oelek (red chili paste)
- 29.58 ml grated carrots
- 29.58 ml grated daikon radishes
Directions See How It's Made
- Put the cooked cellophane noodles, veggies, cilantro and peanuts in a bowl and toss with the sesame oil and lime juice. Season with the salt and pepper to taste.
- In a large shallow bowl, dilute the sugar in 3 cups of hot water and stir.
- One at a time, immerse the rice paper spring roll wrappers in the hot water for 10 seconds and then place them on a damp towel. Keep them covered while you work to prevent them drying out and curling up. (The rice paper is very delicate so don't soak them any longer than 10 seconds.).
- To form the rolls: lay a rice paper wrapper on a flat surface. Take a small amount of the cellophane noodle & veggie mixture and lay it across the bottom third. Use less filling than you think you should; if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling then fold in the left and right sides, then tuck and roll it over once.
- Lay 2 pieces of shrimp on top, then tuck and roll it over again.
- Lay 2 mint leaves on top and then tuck and roll it over to close the whole thing up. The shrimp and mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp cloth.
- To prepare sauce: Puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and sambal oelek in a blender until all combined. Pour into a serving bowl and add the grated carrot and radish mix.
- Serve the shrimp rolls with the sweet chili dipping sauce.