Thursday, January 19, 2012

Easy Spring Rolls

I'm on a roll with carrots. ;) Last weekend, we had these carrot cake cupcakes after a dinner party. For the appetizer, we had spring rolls with lots of carrots, cilantro, and bean sprouts. It's the healthiest dish in the world, if not for the dipping sauce.

The ingredients are all sold at the Asian grocery market, or even at your local grocery store. (If Alaska's grocery stores have them, you would think surely upstate New York would too. No so.)

The hardest part is getting the rice paper to not stick to itself. I've tried dipping it in a pot of water, but it's very difficult to unfold it. Then I tried adding a small amount of warm water to a plate before placing a sheet of dry rice paper on the plate. Add some water on top of the rice paper and wait a minute or so for it to soften. This technique is much easier to keep the rice paper in check, but rolling is still an art that I've not yet mastered.

Easy Spring Rolls
Makes 10 spring rolls

20 cooked and peeled shrimp
1 cup (1 pack) vermicelli (green bean noodles)
10 rice paper
2 cups mung bean (green bean) sprouts
2 cups cilantro
1 cup thin carrot sticks
Spring roll sauce for dipping
Lime slices for serving

Cook vermicelli noodles in boiling water for two minutes. Prepare softened rice paper on a plate. Add bean sprouts, cilantro, and carrots towards the bottom of the rice paper. place two shrimps on top. Fold in the sides, and tightly roll up the rice paper. Cut in the middle for serving. Serve with lime slices and spring roll sauce.

No comments:

Post a Comment