Spring Rolls

SPRING ROLLS

1 (8 ounce) package rice vermicelli
8 ounces cooked, peeled shrimp, cut in half lengthwise (Or chicken)
rice wrappers (They are round disks that have a basket weave texture on them. You can find them just about anywhere.)
1 carrot, julienned
1 cup shredded lettuce (I used spinach)
chopped Napa Cabbage or purple cabbage (I used both. It was pretty.)
1/4 cup chopped fresh basil or mint or cilantro

Bring a medium saucepan of water to boil. Remove from heat. Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. Drain, and rinse with cold water. I then added a can of coconut milk, a little sugar, curry powder or paste and a dash of fish sauce. I cooked the noodles until they had absorbed the coconut milk. Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 5-10 seconds to soften. You don't want them too soft. They'll be totally soft by the time it is ready to roll up. Lay wrapper flat, and place desired amounts of noodles, shrimp, carrot, lettuce and basil in the center. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining ingredients. Serve the spring rolls with dipping sauce.

Dipping Sauce

Chopped garlic
Sambal chili paste
sugar
lime juice or vinegar
fish sauce or soy sauce

Add little amounts of the above ingredients and stir until sugar is dissolved. Taste before using and add what you think it needs. I like it a bit sweeter. Experiment!

Haylee’s Note:
I saw this recipe on Studio, and had to try it! It was so good, and I LOVE recipes that call for things that I always have on hand. I had everything on this list except the wraps! I love any recipe that is a “build your own” and let people chose their own toppings and amounts. Give them a try—they are pretty healthy and super delish!!