SPRING ROLLS WITH SHRIMP AND FRESH HERBS
Small spring roll wrappers or Large spring roll wrappers split in two (packages typically hold 50+)
1/2 of a package (packages are typically 6 to 10 oz.) Fine Rice Vermicelli Noodles, cooked
16-20 large local shrimp, boiled
1 cucumber, shredded
3 carrots, shredded
Spring/green onion, minced
Herbs: Thai Basil, Mint and Cilantro - torn or chopped as you please
Topping: Chopped Peanuts
Chili Sauce, for dipping
PREPARATION & METHOD
Dip a wrap, end to end, into warm water. It may take a wrap or two before you get a feel for how damp to get the wrap so that the wraps don't stick to themselves. Barely damp (~3 seconds) is best. Lay flat.
Place a small spoonful of each ingredient along with two shrimp onto one end of the damp spring roll wrapper, tucking in both sides as you roll, or not. Roll in chopped peanuts. Serve with dipping sauce or pour a little sauce over each roll before it’s wrapped.
Recipe and Photo Courtesy of:
The Paper Apron – a Food Blog
The Paper Apron is a food blog written by South Carolinian Kim Byer, a hobby chef who fell in love with the art of cooking as a child. As “Chef-in-Editor” of The Paper Apron, she brings her favorite seasonal and, often, Southern fare to life, complete with colorful, mouth-watering pictures and punctuated with tips on the culinary arts, travel and entertaining.