Ingredients
- Directions:
- 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
Preparation
Step 1
Ingredients:
Servings:
30
Units: US | Metric
0.5 (12 ounce) package rice paper sheets
Directions:
1
Bring water in a medium saucepan to a rapid boil.
2
Submerge cellophane noodles in water until just softened, about 30-45 seconds.
3
Remove and reserving hot water, drain.
4
Pour the reserved hot water into a wide, shallow pan (pie pan, casserole dish, etc.).
5
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.
6
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.
7
Fill with all ingredients, being careful not to overfill.
8
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.
Read more at: http://www.food.com/recipe/vietnamese-spring-rolls-209013?oc=linkback