Snack, lunch, appetizer...this little roll is also a light salad to go if prepared ahead and chilled until needed. (24 hours at most). Some recipes call for cooked pork, and tofu could be substituted....but I am just using vegetables and shrimp today.
Prepare these ingredients:
- 1/2 cup cooked frozen shrimp (thawed)
- 6 round rice papers (may need extras)
- 2-3 leaves lettuce, washed and sliced in 2 inch strips
- 4 ounces rice vermicelli, boiled 5 minutes, rinsed and drained
- 1 cup bean sprouts, blanched
- 1 cup carrot, julienned
- 1 cup English cuke, julienned
- 1 cup diakon radish, julienned
- 1/4 cup roasted and chopped unsalted peanuts
- mint leaves
- cilantro
- dipping sauce-make your own or buy a favorite in a jar
If you keep your fresh herbs in a container of water and cover with a plastic bag, they will keep several days in the fridge and be available when you get a creative urge to cook something tasty.
Here is some fresh cilantro, and fresh mint.
Place the rice paper in a bowl of water for a few seconds, then lay on a clean surface. Fill with a row of shrimp (cut in half), mint and cilantro leaves, noodles, strip of lettuce, and a thin row of each of the carrots, diakon, cuke and bean sprouts. Finish with a few roasted nuts, and wrap carefully. The rice paper will be fairly fragile, but tears can be mended with spare wet rice paper if need be. Practice makes perfect.
Apparently, I need more practice..but my results tasted very nice.
A pleasant dipping sauce can be made from sweet chili sauce, ketchup and hot sauce. Fish sauce and soy or bean dipping sauces are very traditional but too salty for my taste.
Enjoy!
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