Simple Shrimp Spring Rolls

Recipe :

Shrimp Rolls
1 ounce rice vermicelli
6 rice wrappers
6 large shrimps or 12 small shrimps (peeled and cut in half)
Thai basil
Mint
Half of a cucumber
2 carrots

Peanut Dipping Sauce
2 tbsp hoisin sauce
2 tbsp smooth peanut butter
1 tbsp water
1 tsp chopped peanuts

Instructions :

Soak the rice vermicelli until tender or al dente for about 6 minutes, or according to package directions.

In a pan, boil some water. Once the water comes to a boil, add in the shrimps and cook for 2 minutes or until pink and opaque.

Remove immediately when the shrimp is cooked, drain and cool in an ice bath or refrigerator. Remove the shell and cut the shrimp lengthwise in half.

Fill a saucepan or dish with warm water, soak the rice wrapper for 3 seconds, put it on a flat surface such as your clean counter or cutting board.

Add in 2 tablespoons rice vermicelli, 2-3 strips of cucumber, several thin strips of carrots, 4-5 leaves of Thai basil, and mint. (The types of vegetables that I used are just my preference, as well as the amount. You can go ahead and choose to use any type of vegetables or herbs you like, just don't overfill or you won't be able to close them.)

Fold in the sides of the rice wrapper inwards, and then tightly roll the wrapper towards you.

Serve right away.

Video & More

bon appetit