368 comments
Instead of being fried, like Chinese egg rolls, these appetizers are served fresh, letting the textures and flavors of the vegetable and shrimp filling shine through. Serve with the easy dipping sauce.
Serves 2
Ingredients
2 cups water
8 large shrimp (prawns), peeled and deveined
1 ounce cellophane noodles
1 cup boiling water
1/2 cup shredded carrot
1/4 cup peeled, seeded and julienne cucumber
1/2 cup thinly sliced Napa cabbage
1/2 cup bean sprouts
2 tablespoons chopped fresh cilantro or fresh coriander
4 rice-paper wrappers, 8 inches in diameter
4 large fresh basil leaves, halved lengthwise
For the sauce
2 tablespoons hoisin sauce
1 green (spring) onion, including tender green top, thinly sliced
1 1/2 tablespoons fresh lime juice
1 1/2 teaspoons fish sauce
1 1/2 teaspoons unsalted natural peanut butter
1/4 teaspoon red pepper flakes
Pinch of brown sugar
Directions
In a saucepan, bring the 2 cups water to a boil. Add the shrimp and immediately remove the saucepan from the heat. Cover and poach until pink and opaque throughout, about 3 minutes. With a slotted spoon, transfer the shrimp to a bowl of ice water and let cool for 3 minutes. Drain and cut each shrimp in half lengthwise. Refrigerate until ready to use.
In a heatproof bowl, combine the noodles and boiling water and soak for 10 minutes. Drain and return the noodles to the bowl. Add the carrot, cucumber, cabbage, bean spouts and cilantro. Toss gently to mix.
Place a double thickness of paper towels on a work surface. Fill a large, shallow baking dish with water. Place 1 rice-paper wrapper in the water and soak until pliable, about 30 seconds. Carefully transfer the wrapper to the paper towels and turn once to blot dry. Arrange 1/2 cup of the noodle mixture on the bottom half of the wrapper.
Fold the bottom edge toward the center and roll up the wrapper halfway, making sure to wrap tightly around the filling. Tuck 2 basil leaf halves along the inside crease of the half-rolled wrapper. Arrange 4 pieces of the shrimp, cut sides up, along the crease. Fold the right and left edges of the wrapper over the filling and finish rolling up. Repeat with the remaining wrappers, filling, basil and shrimp. Transfer the rolls to a plate and cover with dampened paper towels.
To make the sauce, combine the hoisin sauce, green onion, lime juice, fish sauce, peanut butter, red pepper flakes and brown sugar in a small bowl. Stir until well blended.
To serve, cut the rolls in half on the diagonal and place on small individual plates. Pool the sauce alongside each roll.
Nutritional Analysis(per serving) Serving size: 2 spring rolls
Calories 198 Monounsaturated fat 2 g
Protein 10 g Cholesterol 44 mg
Carbohydrate 34 g Sodium 512 mg
Total fat 4 g Fiber 4 g
Saturated fat 0 g
Submitted by Terri from Arizona
by PEYOTECOYOTE
February 06, 2013
ty
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by BOOBEAT1984
June 13, 2012
by MARGOTCARES
April 14, 2012
even though some say they won't like it it's wonderful
and you can still taste the shrimp.
I bet if made a few times it won't be that hard to make anymore.
and you can still taste the shrimp.
I bet if made a few times it won't be that hard to make anymore.
by COGIT8
April 15, 2012
You're right -- many recipes that seem complicated at first get easier and far less daunting once you've made them a time or three and come up with your own shortcuts.
For this one, for instance, you could cook the shrimp in advance, or start with precooked shrimp. During the 10-minute noodle soak, run the veggies through a food processor and they're all set. What's left is rolling it all up -- a great activity with kids! -- and stirring together the quick no-cook sauce.
For this one, for instance, you could cook the shrimp in advance, or start with precooked shrimp. During the 10-minute noodle soak, run the veggies through a food processor and they're all set. What's left is rolling it all up -- a great activity with kids! -- and stirring together the quick no-cook sauce.
by FAMJR
April 14, 2012
by SCHEEPY
April 14, 2012
by 92651
April 13, 2012
Just give me the shrimp and some cocktail sauce. This is to much work and might hide the taste of the shrimp.
by TLCROCKETT
April 13, 2012
We have egg rolls as appetizers when we have friends over. All the ingredients are ready and everyone makes their own egg rolls. It is always fun and everyone loves to do it. Thanks for the recipe.
by JOERACER
April 13, 2012
Pass... I love shrimp, but way to much time and work for me.
by SWEETIEWHEATIESCOTIE
April 13, 2012
Thanks but no thanks. Others will like this.. but not my family.
by BLIZZARINO
April 13, 2012
These are delicious - there are many varieties - we make a Vietnamese inspired version - so fresh and tasty.
by ELVISSYKES
April 13, 2012
I will have to see what's in the cellophane noodles. If they are gluten free, then I will really enjoy this!
by CHRISUSA46
April 13, 2012
involved but maybe for a 'special occasion....' thanks.
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