Spring Shrimp Rolls

Servings: 4

Author: Maxine Sharf

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Spring Shrimp Rolls

Prep time: 45 MinCook time: 15 MinTotal time: 1 Hour

Shrimp spring rolls are my favorite thing to order at a Vietnamese restaurant, so I decided to try making them at home! They turned out SO delicious and light. The chewy rice paper wrap with the crunchy fresh veggies is such a refreshing combo.

Ingredients

• 1 Carrot, grated
• 1 Lime, juice
• 1 Tbsp Rice Vinegar
• 2 Tbsp Fish Sauce
• 1 tsp Sugar
• 8 Round Rice Paper Wrappers
• 1/2 lb Large Shrimp, peeled and deveined
• 1+1/2 Cups Lettuce, torn into 3" pieces
• 1 Cup Bean Sprouts
• 3 oz. Dried Vermicelli Noodles
• 1 Cucumber, sliced in matchsticks
• 1/2 Cup Basil Leaves
• Asian Peanut Dipping Sauce or Hoisin Sauce

Instructions

1. Mix the grated carrot with the lime juice, rice vinegar, fish sauce and sugar; refrigerate and let flavors combine for at least 30 minutes (up to 1 day).
2. Place shrimp in boiling water and cook until shrimp are pink and water begins to simmer again (2-3 minutes); chill in an ice bath and then cut in half lengthwise (so the shrimp are thinner).
3. Cook vermicelli noodles according to the package; run under cold water and set aside.
4. Soak the rice paper wrapper in room temperature water until pliable (~10 seconds, don't leave it in too long!) and then place it on a damp towel (this will prevent it from sticking).
5. Add 3-4 pieces of shrimp, lettuce, bean sprouts, vermicelli, cucumber, carrot and basil; roll by first tucking in the sides and then rolling up the top and bottom.
6. Enjoy with asian peanut sauce or hoisin sauce!

Notes:

Vegan Modification: Leave out the fish sauce and sub in pan fried tofu for shrimp - cut tofu in thin strips and pan fry over medium high heat with salt and pepper until golden brown.

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