Rice Paper Rolls with Shrimp and Fresh Herbs
Description
These simple, quick Thai-style rice paper rolls are stuffed with shrimp, slaw, vermicelli, and fresh herbs. Great as an appetizer or light lunch.
Ingredients
•
1/4 (8 ounce) package dried rice vermicelli noodles
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40 cooked and peeled shrimp
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24 rice paper sheets
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1 medium red bell pepper, julienned
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1 medium mango, sliced
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1 (8 1/2 ounce) package Asian slaw mix
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1 bunch cilantro, finely chopped
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1 bunch mint, finely chopped
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1 bunch Thai basil, chopped
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3 tablespoons mirin
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1 tablespoon tamari
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1 tablespoon rice vinegar
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1/4 teaspoon ground ginger
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1/4 teaspoon sesame oil
Directions
1
Bring a pot of water to a boil. Remove from the heat and add vermicelli noodles. Let noodles soak until they're tender, about 5 minutes. Drain and let cool, about 10 minutes.
2
Slice shrimp in half lengthwise.
3
Place a rice paper sheet in hot water for about 4 seconds. Remove, shake off excess water, and transfer to a clean, flat surface. Starting with the shrimp, layer the other roll ingredients carefully at the top of the wrapper (leaving about 2/3 of the wrapper below the contents). Fold the left and right edges in and over the filling. Starting from the top, fold the wrap tightly.
4
Repeat the wetting, filling, and wrapping process to make remaining rolls until out of ingredients.
5
Mix mirin, tamari, rice vinegar, ginger, and sesame oil for sauce together in a small, resealable container. Seal and shake well. Pour into a dipping dish and serve with rolls.