Basil Spring Rolls with Asian Dipping Sauce |
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Prep Time: 33 Minutes Cook Time: 5 Minutes |
Ready In: 38 Minutes Servings: 6 |
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This is an authentic appetizer for a Thai-style meal. Make sure to roll the spring rolls tightly so you'll experience every layer of flavor in each bite. Ingredients:
1 ounce uncooked rice noodles |
1/4 cup julienne-cut english cucumber |
1/4 cup julienne-cut carrot |
2 tablespoons rice wine vinegar, divided |
1/4 cup julienne-cut yellow bell pepper |
1/4 cup fresh bean sprouts |
6 (8-inch) round sheets rice paper |
12 basil leaves |
12 medium cooked shrimp, peeled, deveined, and halved lengthwise (about 1/4 pound) |
1/4 cup chopped fresh cilantro |
1/4 cup chopped fresh mint |
1/2 cup shredded romaine lettuce |
asian dipping sauce |
asian dipping sauce |
Directions:
1. Place noodles in a small bowl; cover with boiling water. Let stand 1 minute, and drain.
2. Place cucumber and carrot in separate small bowls; add 1 tablespoon rice wine vinegar to each bowl, and let stand while cutting and measuring remaining ingredients.
3. Combine cucumber, carrot, bell pepper, and bean sprouts. Divide into 6 piles.
4. Place 1 inch hot water in a large shallow dish. Add 1 sheet rice paper to dish; let stand 30 seconds or until soft. Remove rice paper from dish, and place 2 basil leaves in center of paper. Top with about 2 tablespoons cooked rice noodles and 4 shrimp halves. Sprinkle with 2 teaspoons cilantro and 2 teaspoons mint. Pack 1 pile of bell pepper mixture tightly, and place on top of herbs. Place about 1 tablespoon shredded lettuce next to bell pepper mixture.
5. Fold sides of rice paper over filling; roll up tightly, jelly-roll fashion. Gently press seam to seal. Place spring roll, seam side down, on a serving platter (cover to keep from drying). Repeat procedure 5 times. Serve with Asian Dipping Sauce.
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