Shrimp Spring Rolls
- 2 cups Cooked Bean Thread Noodles
- 3 whole Carrots, Medium Size
- 1/2 whole Hothouse Cucumber (Or 1 Peeled Regular Cucumber)
- 3 whole Green Onions
- 12 Large Cooked Shrimp
- 12 Spring Roll Wrappers
- 1 bunch Green Leaf Lettuce
- 2 cups Fresh Bean Sprouts
- 1 bunch Cilantro
- For the noodles: Boil water in a medium size sauce pan and add the bean thread noodles.
- Stir them up a bit and cook for about 5 minutes or until the noodles are soft, slippery, and translucent.
- When the noodles are done, rinse them in cold water.
- Set aside.
- For the veggies and shrimp: Thinly slice the carrots, cucumber and green onions into 4-inch strips.
- Cut the shrimp in half lengthwise.
- Set aside for just a moment while preparing the spring roll wrappers.
- For the spring rolls: Fill a large shallow bowl with hot water (hot tap water should be fine).
- Put the entire spring roll wrapper in the hot water for about 20 seconds or until it starts to get soft.
- Gently remove the wrapper from the water and lay it flat on to a plate or cutting board.
- Set out all of the other ingredients by the spring roll wrapper.
- You may need to give the cooked bean thread noodles another quick rinse.
- Lay a piece of the lettuce on the spring roll wrapper just under the top (closest to you) center of the wrapper.
- Then top the lettuce with small portions of the bean thread noodles, cucumbers, bean sprouts, cilantro, green onion, and carrot.
- Put the carrot on last so it will show through the wrapper after rolling it.
- Gently roll the wrapper once over the veggies (just one roll as tightly as possible).
- Then lay 2 pieces of shrimp face down (with the colorful side down) so each piece is lying just in front of the veggies and just under the first roll.
- Tuck in each piece of shrimp just a bit so they are between the piece of lettuce and the spring roll wrapper (this will be a window that will show off the pretty colors of the shrimp after rolling it).
- Next fold over one side of the wrapper in about 1 inch.
- Then fold over the other side of the wrapper in about 1 inch.
- Continue rolling the wrapper to form the spring roll.
- The spring roll can be served whole or cut diagonally.
- Serve with peanut sauce, soy sauce or teriyaki sauce.
noodles, carrots, hothouse cucumber, green onions, shrimp, spring roll wrappers, fresh bean sprouts, cilantro
Taken from tastykitchen.com/recipes/appetizers-and-snacks/shrimp-spring-rolls/ (may not work)