Shrimp spring rolls with Thai basil, mint and cilantro
These elegant and easy spring rolls show off the shrimp for those who can’t eat it. I like to serve these crunchy flavor filled parcels with at least two different dipping sauces. Try my Phrik Nam Sauce and my Famous John Sauce recipes here.
Serves 4
Prep Time: 30 minutes
Total Time: 1 hour
2 ounces thin rice vermicelli noodles, cooked as directed on package to al dente
8 rice spring roll sheets
8 cooked medium shrimp, tails and shells removed, cut in half
1 medium carrot, cut into long narrow strips, about 3 inches long
1 cup mung bean sprouts
2 Tablespoons fresh Thai basil leaves
1/4 cup fresh cilantro leaves
1/4 cup fresh mint leaves
1 head romaine lettuce, leaves cut or torn in half
1. Soak Rice Paper: Soak rice paper in warm water until just pliable, about 20-30 seconds depending on water temperature. Lay wet rice wrapper on smooth surface.
2. Place Shrimp: Place both halves of one shrimp on the rice paper, so that the pink side of the shrimp is down.
3. Fill Roll: Place a few lettuce leaves, lengthwise on the wrapper, in the 1/3 of the wrapper closest to you. Lay a few of the cooked vermicelli noodles, then carrots, bean sprout, and then leaves from each herb on top of that. Top with a romaine leaf.
4. Roll Up and Enjoy: Fold edge nearest you up and over lettuce, rolling away from you. Wrap edges over towards the center of the roll, and continue to roll up. Cut in half and serve with your favorite dipping sauces. Enjoy!
