Fresh Spring Rolls
Makes 8 rolls
- 16 dried rice-paper spring roll wrappers 16 large cooked shrimp, split in half lengthwise1 large carrot, shredded or sliced into ribbons with a vegetable peeler4 radishes, sliced thin4 large leaves of green-leaf or butter lettuce, shredded8 large fresh basil or mint leaves, sliced thinly3 ounces cellophane (dried bean thread) noodles2 tablespoons rice vinegar2 tablespoons fish sauce2 tablespoons lime juice1 tablespoon honey
- Whisk rice vinegar, fish sauce, lime juice, and honey together in a medium-size bowl. Set aside.
- Cook the cellophane noodles in boiling water for about one minute, until softened. Drain. Transfer the noodles to the bowl with the rice vinegar sauce, toss gently, and allow to sit until sauce is absorbed (about 5 minutes)
- Fill a large shallow bowl 1/2 way with hot water. Layer two rice-paper wrappers together with the textured sides touching, and slide them into the water. Let them soak for 30 to 45 seconds, or until softened all over. Remove them from the water, and lay them out flat, one on top of the other, on a clean, dry cutting board.
- Place a small amount of the noodle mixture in the middle of the wrapper, leaving about an inch of space on the right and left sides. Layer on a small amount of lettuce, a bit of the shredded carrot, two or three slices of shrimp, a few slices of radish, and a bit of the basil or mint.
- Fold the bottom portion of the wrapper up and over the filling, keeping it as snug as possible without letting the filling slide upward. Fold the right and left sides of the wrapper over the filling, and then roll the spring roll slowly, away from you, to create a log.
- Repeat with remaining ingredients.
(Image is from MyRecipes.com.)