RICE PAPER SPRING ROLLS

What an amazing, tasty dish with a combination of a variety of diced and sliced fresh vegetable and meats this dish is a perfect lunch or appetizer for any party. Spring rolls are easy to make once you have the hang of rolling the rice paper.

INGREDIENTS

• 2 oz fine rice noodles, or dried vermicelli

• 4 large lettuce leaves, hard veins removed

• 2 carrots, cut into matchsticks

• 1 large handful fresh cilantro

• 1 large handful of fresh mint

• 1 large handful fresh Thai basil, (Italian basil can be used in a pinch)

• 8 rice paper spring roll wrappers

Protein Options

• 1/4 lb shrimp, peeled, cooked, and sliced in half

  • I steamed them in a pan with white wine or water

• 1/4 lb cooked pork, sliced or shredded

  • some place will boil the pork with sugar. I like to season mine with garlic, green onions and lemongrass

INSTRUCTIONS

1. Cook the rice noodles according to their package directions. Drain and set aside.

2. Mis en place. Get all your roll ingredients chopped and ready before you start on the rolls.

TO MAKE THE ROLLS

This is important after all the other ingredients are ready to roll the spring rolls: In a large bowl filled with warm water. Dip a rice paper wrapper in the bowl, just long enough to cover the entire surface (both sides) with water. (No more than 3-5 seconds.) Place the moistened wrapper on a clean, damp tea towel.

1. Layer your ingredients on the third of the wrapper closest to you, starting with a piece of a lettuce leaf, followed by carrot sticks, a few leaves of each herb, some rice noodles, and a little pork.

2. After layering your ingredients, you will begin to roll by picking up the edge closest to you and pulling it gently over the filling. Use your fingers to tuck the ingredients under the rice paper, pulling them gently towards you as you bring the paper’s edge over. Continue to roll away from you. Once you wrap the roll one full rotation, you will notice that the rice paper begins to stick to itself, sealing the ingredients inside and making it very easy to roll. For the shrimp and pork rolls, we like to add the shrimp over top of the lettuce after wrapping the roll one full rotation. This gives the shrimp slices that nice and vibrant, pop-out-at-you, effect.

3. After adding the shrimp, continue wrapping the roll until your lettuce/shrimp side is face down. (You should be about 2/3 of the way through your rice paper by now.) Fold the sides in and continue rolling away from you until all the rice paper has been used.

4. Serve immediately with Hoisin sauce for dipping. Or, wrap each roll in a lightly damp paper towel and store in an airtight container for up to 12 hours