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09 May 2014,15:23 by
J.Sujatha

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FRESH SALAD ROLLS WITH SHRIMP

Serves :
4

Preparation Time :
1 hour

Cooking Time :
10 minutes

Preparation Method :

  • To soften the dried rice paper wrappers, place them between two damp clean dish towels.
  • Blanch the dried rice vermicelli in hot water for 1 to 2 minutes until soft, then rinse with cold water and drain.
  • Bring a large saucepan of salted water to a boil and cook the shrimp briefly, then plunge them into cold water, drain and set them aside.
  • To assemble the spring rolls, spread a single soften dried rice paper wrapper out on a clean work surface, smoothing it with your fingers.
  • Place a lettuce leaf, some sliced carrot, cucumber, bean sprouts, and rice vermicelli onto the wrapper, closer to one edge.
  • Fold the closest edge of the wrapper over the filling, then fold in the sides and roll up halfway tightly to enclose all the ingredients.
  • Place a few cooked shrimp, the herbs and a slice of green onion along the roll, then continue to roll up tightly to complete the folding.
  • Repeat with the remaining ingredients and rice wrappers. Set the rolls aside for 10 minutes before cutting.
  • Slice off one end of each roll for presentation and serve with the Lime Chili Dip.

 

INGREDIENTS

  • 8 dried rice paper wrappers
  • Handful of dried rice vermicelli
  • 200 grams fresh shrimp, peeled and deveined
  • 8 lettuce leaves, washed and dried
  • 1 carrot, peeled and sliced into very fine strips
  • ½ cucumber, peeled and sliced into very fine strips
  • 100 grams bean sprouts
  • 1 small bunch mint leaves
  • 1 small bunch Thai basil leaves
  • 8 green onions, sliced into short lengths

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