Spring Rolls

Spring Rolls

  • Servings: 15
  • Difficulty: easy
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Spring Rolls.


Credit: Natasha’s Kitchen

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

  1. In a large pot, bring water to a boil, and cook shrimp for 2-3 minutes (depending on the size)
  2. Once shrimp is done (should turn pink), drain and allow to cool
  3. Prepare noodles according to package instructions
  4. Once noodles are cooked, drain and rinse with cold water
  5. 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
  6. 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.
  7. Dip in your favorite sauce and enjoy!

*If using large shrimp, slice in half after cooking and cooling