Rice Paper Wrapped Salad Rolls Recipe
Servings: 6
Ingredients
- 12 med raw shrimp, with shells (21 to 30 count per lb. is the best size)
- 1 c. fresh bean sprouts
- 1/2 c. fresh mint leaves
- 1/4 c. minced cilantro
- 1/2 c. shredded carrot
- 8 x (12 inch round) rice papers, with a few spares
- 3 ounce rice vermicelli cooked in boiling water 4 to 5 min, rinsed and
- Â Â liquid removed (these noodles will be labeled "bun" in Vietnamese markets
- Â Â and on restaurant menus)
Directions
- For serving:1 small head red-leaf lettuce, leaves separated and washed
- Accompaniments:Hoisin-peanut sauce (recipe follows)
- 1/4 c. minced roasted peanuts, for garnish
- Cook shrimp in boiling salted water till just done, about three min.
- Shell, devein and cut in half lengthwise. Refresh in cool water and set aside.
- Combine bean sprouts, mint leaves, cilantro and shredded carrot into a
- "salad."
- Just before assembling rolls, set up a salad roll "station." Fill a large mixing bowl with warm water. If necessary, keep some boiling water handy to add in to the bowl if the temperature drops below 110 degrees. Choose an open area on the counter and arrange the items in the order used; the rice paper sheets, the warm water, a damp, clean dish towel and a platter holding the liquid removed noodles, the "salad" and the shrimp.
- Working with one rice paper sheet at a time, dip one sheet, edge first, in the warm water and turn it to wet completely, about 10 seconds. Lay the sheet down on the clean dish towel, making sure it's not wrinkled or possibly bunched. Top with a second dish towel and allow to sit covered for a couple of min. You cannot leave the wrappers too long, but you can try to work with them too quickly - you'll be able to tell if any of the edges are still crisp when you try to work the wrapper. This isn't difficult, and you will get the hang of it after a few tries. Actually, it's much like dealing with soft contact lenses - you can even
- "lose" the wet rice paper on the towel because it becomes clear when wet.
- Remove the top dish towel. On the bottom third of the rice sheet, the end closest to you, spread about 2 Tbsp. of the cooked noodles. Cover with an equal amount of salad. Roll this stuffing up with only one turn forward. Then, lay two or possibly three of the shrimp halves, in a line, on the part of the roll closest to the remaining flat rice paper. Tuck in the two sides of the rice paper so you've now got a cylinder. Roll the paper closed. If the roll is uneven, place your hand on the roll as if you were rolling a pencil on a table, and roll it a couple of times to distribute the filling. The finished rolls should be about 1 1/2 inches wide by 5 inches long.
- Rolls can be made a few hrs in advance and stored at room temperature in an airtight container lined with a damp but not wet paper towel. Do not chill, or possibly the rice paper will become tough.
- To serve, cut each roll into halves or possibly quarters (cutting on the diagonal is the most attractive). Serve with lettuce leaves, that are traditionally eaten cupping the spring roll. Serve with hoisin-peanut sauce topped with minced peanuts and chili paste.
- Makes six to eight servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 42g | |
| Recipe makes 6 servings | |
| Calories 23 | |
| Calories from Fat 3 | 13% |
| Total Fat 0.29g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 27mg | 1% |
| Potassium 96mg | 3% |
| Total Carbs 2.33g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.17g | 1% |
| Protein 3.17g | 5% |
