I stopped at a Vietnamese market the other day and stocked up on noodles, rice papers, and other Asian ingredients. While I am down here in Florida, I try to take advnatage of fresh, local ingredients, especially the gulf shrimp! I made these for lunch the other day. They are very easy to make and you can change the fresh ingredients to suit whatever you have available. The two things you need to buy at an Asian market are 1) The round rice papers, and 2) rice stick noodles. With those 2 ingredients, you are all set to make delicious and healthy fresh spring rolls.
Fresh Vietnamese Spring Rolls
Round rice wrappers
Rice stick noodles
medium size cooked shrimp
lettuce
fresh ginger
carrots
red bell pepper
cilantro
Optional: Fresh Thai basil if you can find it (I grow it in the summer time. It adds a nice licorice taste to the rolls).
Preparation:
1. Slice the shrimp longitudinally so you have a flat side. You need 1.5 halves per roll.
2. Julienne the carrots so they are matchstick size and shape.
3. Grate the ginger.
4. Cut bell papper into matchstick pieces.
5. Mice the cilantro.
6. Chop the lettuce.
7. Cook the noodles.
Assembly:
1. Dip round rice paper into warm water until softened (about 10 seconds). Lay out on flat surface.
2. Line up 3 shrimp halves on first 1/3 of rice wrapper.
3. Cover shrimp with layer of lettuce.
4. Lay several matchsticks of carrot and red bell pepper on top of lettuce.
5. Sprinkle grated ginger and cilantro on top.
6. Place 8-10 noodles across top.
7. Roll up like a burrito.
8. Place damp paper towel on top of assembled spring rolls so they do not dry out.
Serve with a dipping sauce of your choice. I use a sweet chili garlic sauce.
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