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Refreshing Spring Rolls

A salad you can hold in your hands.

Who doesn't like a nice refreshing salad? Am I right. This recipe is a fun take on Vietnamese Spring Rolls. I love that I can change up the fresh ingredients and dipping sauce to get a different flavor every time. I personally love shrimp, but you can easily substitute your protein with chicken, tempeh, or tofu.


Ingredients

  • 1 cup shredded carrots
  • 1 cup cilantro leaves
  • 1/2 cup mint leaves
  • 2 cups shredded lettuce
  • 2 cups shredded cabbage
  • 2 cups bean sprouts
  • 1 package rice paper wrappers 8.5 diameter
  • 12 XL cooked shrimp - peeled, deveined and cut in half longways (optional) 
  • 1/2 cup Thai Basil
  • 2 ounces rice vermicelli noodles


Sauce:

You can use a sweet and spicy dipping sauce, Hoisin Sauce, or  Ponzu Sauce.

Directions:

Start by soaking your rice noodles in enough warm water to cover them for 20 min. to soften.

Have all your shredded veggies, greens, and noodles in an assembly line set up.
Also, have a pie dish with warm water to place your rice paper wrappers in to make them bendable. You will want to put them in one at a time.

Now you are to start assembling!

1st place a rice wrapper in the water. It takes roughly 30 sec. for it to become pliable. Don't leave them in to long or the wraps will get too soft.

2nd take the rice wrapper out of the water. You will want to add your protein 1st. In this case, your cooked halved shrimp. I like to add 3 per roll.

Last comes the veggies, and then you roll it like you would an eggroll. Roll and tucking in the sides.

Repeat steps 1-3 till all your veggies and shrimp are used up.

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