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I love making Asian dishes. My favorites to make and eat are yakisoba, ramen, beef bulgogi, miso soup, onigiri, tamagoyaki, and sushi (kappa maki). I kept seeing different recipes using rice paper and so I thought I’d give spring rolls a go.
After a few YouTube videos (this one in particular), I gathered the ingredients and quickly realized a few things.
There is an art to using rice paper properly, too much water, too little water can complicate the rolling process. I would either overfill or underfill and I am definitely not skilled in the wrapping.
But, no matter how ugly, they were still delicious. I was too lazy to make any dipping sauces, using what I had in my fridge, House of Tsang Bangkok Peanut Sauce and this Sweet Chili Sauce.
We also tried frying them, which created an interesting texture and nice greasy flavor (if you’re into that sort of thing). But I think I’ll use egg roll wrappers for frying next time. The non-fried rolls were great the next day for lunch.
INGREDIENTS
- 12 ounces small shrimp (uncooked, peeled, and deveined)*
- 3 carrots (peeled and julienned)
- 1 cucumber (julienned or cut into small strips)
- 3 ounces vermicelli rice noodles
- 1 cup chopped cilantro
- 15 Rice paper sheets
DIRECTIONS
- In a large pot, bring water to a boil, and cook shrimp for 2-3 minutes (depending on the size)
- Once shrimp is done (should turn pink), drain and allow to cool
- Prepare noodles according to package instructions
- Once noodles are cooked, drain and rinse with cold water
- Add water to a large bowl or pie plate, dip rice paper in for a few seconds and then place on a surface to prepare to roll
- Place noodles, carrots, cucumber, shrimp and cilantro on rice paper and roll once, fold in the corners, and continue to roll, keeping a secure grip till you reach the other side.
- Dip in your favorite sauce and enjoy!
*If using large shrimp, slice in half after cooking and cooling
Monarch Way 