Rice Paper Spring Rolls
By kenzofish
Ingredients
- About 14 edible rice papers (also called rice wrappers sometimes)
- About 1 cup fresh mint leaves
- About 7 oz cooked shrimps
- peeled and sliced in half lengthwise (I weighted them before peeling them)
- About 14 lettuce leaves
- About 2 cups cooked rice vermicelli
- cold
- About 3 cups fresh bean sprouts
- For the sauce
- 4 tbsp rice vinegar
- 4 tbsp fish sauce
- 1 cup water
- 1 tbsp sugar
- 1 garlic clove
- crushed (optional)
- 1 tbsp grated carrots (optional)
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
1.Start by softening the rice papers. I like to use two rice papers per roll, just to make sure they don't break. Fill a large bowl with warm water. Dip two rice papers (or one) very carefully and gradually for about 1 minute, until totally soften. Lay rice papers on a clean cloth
Step 2
2.Arrange about 4 beautiful mint leaves at the bottom of the rice paper, then about 4 shrimp halves. Top with a lettuce leaf, a small handful of vermicelli and a small handful of bean sprouts (there's no photo of the bean sprouts part because I wasn't able to find any the day I took the pics!). Add additional mint leaves. That's the moment when you can actually add pretty much anything you have in mind -and in you fridge- (think cilantro, peanuts, chicken, parsley...). Top with a second lettuce leaf. Always keep about 2 inches uncovered on each side.
Step 3
3.Now the rolling part. Fold uncovered sides inward, then tightly roll the rice paper, as shown on the pics. Repeat with remaining ingredients.
Step 4
Prepare the sauce. In a sauce pan, combine rice vinegar, fish sauce, water and sugar. Heat until sugar is dissolved, then let cool completely. Add garlic and carrots. It keeps about a week in the fridge.
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