Recipe by swirlycinnacakes
You can eat these plain or with a dipping sauce (which I also have a recipe for).
Top Review by MiyaKiku
So delicious and easy to prepare!! I just happened to have all the ingredients handy, so it worked out perfectly!! Just like the ones you get at a restaurant, especially when dipped in a yummy peanut sauce. My only gripe is the rice papers can be a bit difficult to work with once wet. So rolls 1-4 looked pretty deformed until I got my technique down!! Hahaha, but rolls 5-8 looked perfect! Oh well, they all taste the same regardless of how they look, right? :)
- 0.5 (12 ounce) package rice paper sheets
- 1 (1 1/2 ounce) package cellophane noodles
- 1 head butter lettuce, roughly chopped
- 1 bunch basil, stems removed and torn into pieces
- 1 bunch cilantro, stems removed and roughly chopped
- 1 bunch mint, stems removed and torn
- 2 cups carrots, cut into matchsticks
- 1⁄2 lb cooked shrimp, shell-off and cut in half lengthwise
Directions See How It's Made
- Bring water in a medium saucepan to a rapid boil.
- Submerge cellophane noodles in water until just softened, about 30-45 seconds.
- Remove and reserving hot water, drain.
- Pour the reserved hot water into a wide, shallow pan (pie pan, casserole dish, etc.).
- Assemble all cold/salad ingredients including the shrimp and the cooked cellophane noodles in an assembly line format around an open, flat surface such as a cutting board.
- Place one dried rice paper wrapper into the warm water for a few seconds or until softened. Remove promptly or it will get soggy. Remove, let the water drip off and place on the cutting board.
- Fill with all ingredients, being careful not to overfill.
- Roll it up like a burrito (fold bottom over filling, then tuck each side in, then complete roll to form a neat, tight package), cut diagonally to create two halves and serve immediately.