Thai Spring Rolls

Thai Spring Rolls
  1. Rice noodles, cook according to pkg. instructions
  2. 1 large cucumber, peeled, seeded, cut into julienne
  3. 1-2 large carrots, peeled and grated
  4. red or yellow pepper, cut into julienne
  5. fresh cilantro
  6. fresh mint
  7. juice of 1 lime
  8. salt to taste
  9. bibb lettuce
  10. rice papers
  11. Cooked shrimp, cut in half lengthwise
Dipping Sauce
  1. 1/2 cup soy sauce
  2. 1/4 cup rice vinegar
  3. 1 Tablespoon grated green onion
  4. 1/2-1 teaspoon grated fresh ginger
  5. 1 clove garlic, minced
  6. 2 teaspoon sugar
  7. 1 teaspoon sesame oil
  8. 1 teaspoon fish sauce
  1. Heat water in a large fry pan until hot, but not boiling. Dip wrapper in water to soften. Lay wrapper on surface. Combine vegetables, squeeze some lime and add some salt. Place 4 pieces of shrimp on wrapper, then a few cilantro and mint leaves, followed by some noodles and a combination of each vegetable. Roll wrapper as you would roll a burrito.
  2. Combine dipping sauce ingredients. Serve with Spring Rolls.
  3. **Can omit shrimp, or add chicken or tofu.
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