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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 10 |
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These are delicious no-cook healthy fresh tasting spring roll that when combined with Satay (Thai Peanut Sauce) or (Hot and Sweet Chili Dipping Sauce) it's simply devine. Ingredients:
shrimp prep |
1 lb medium size shrimp |
3 dried red thai chili peppers |
1/2 a lime, sliced |
spring rolls |
4 cups napa cabbage or bok choy, julienned |
1 cup carrot, shredded or julienned |
1 cup green onions (scallions), jullienned |
2 oz oriental vermicelli (ie. bean thread or rice noodle) |
1/2 cup fresh basil, julienned |
rice paper wrappers |
Directions:
1. Fill a large deep skillet or wok with an inch or so of water. Add chili peppers and lime and bring to a boil. Add shrimp and boil till done. Just a few minutes. Shrimp should be pink and firm. Drain and rinse in cool water to stop cooking. Set aside.
2. Cook bean thread according to packaging. Drain, rinsing in cold water, then gently squeeze out excess moisture. Chop noodles so threads are just a few inches long.
3. In a large bowl toss cabbage, carrot, onions and noodles till thoroughly mixed.
4. In a flat pan at least 10 inches wide fill about an inch deep with very warm water. Soak wrappers, one wrapper at a time for 30 seconds or so until softened.
5. Spread wrapper onto kitchen towel. Place about 1/4 cup of cabbage mixture on bottom third of wrapper. Place 2 or 3 shrimp on top and a sprinkle of basil leaves.
6. Fold bottom of wrapper up over filling. Fold sides in, then tightly roll up the remainder. Place on serving platter. Repeat until all the filling is used up.
7. You may serve immediately or tightly seal in airtight container and refrigerate up to 2 or 3 days.
8. Serve with dipping sauces:
9. Thai Peanut Sauce
10. Hot and Sweet Chili Dipping Sauce
11. Makes between 20-24 spring rolls.
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