Monday, March 4, 2013

Spring Rolls

This recipe came about after I tried a Vietnamese Spring Roll recipe and then made a favorite Egg Roll recipe a few days later. This Spring Roll recipe is a combination of both.

8 1/2-inch round rice paper wrappers
1/2 lb. shrimp, peeled and deveined
1 T. oil
3 green onions, finely chopped
2 medium carrots, shredded
2 cups cabbage, finely chopped
1/2 cup bean sprouts
3 T. oyster sauce
4 oz. rice virmicelli noodles

  1. Heat the oil in a skillet over medium heat.
  2. Add the green onions, carrots, cabbage and bean sprouts.
  3. Cook until vegetables are cooked.
  4. Add oyster sauce.
  5. Set aside.
  6. Cut each shrimp in half horizontally.
  7. Cook the rice noodles according to the package directions.  Drain and set aside
  8. Place a clean, damp kitchen towel on the work surface.
  9. Fill a frying pan, or wide shallow dish (large enough to hold the rice paper wrappers) with hot water.
  10. Working with 1 wrapper at a time, completely submerge the wrapper until it is soft and pliable, about 15 seconds.
  11. Remove the wrapper from the water and place it on the towel.
  12. Lay 3 shrimp halves in a row, cut side up, just above center of the wrapper, leave about 1 inch of space on each side.
  13. Layer 1/4 cup rice noodles over the shrimp.
  14. Spread cooked vegetable mixture over the noodles.
  15. Fold the bottom half of the rice paper wrapper over the filling.
  16. Fold the sides of the wrapper in.
  17. While pressing firmly down to hold the folds in place, roll the entire wrapper horizontally up form bottom to top.
  18. Turn the roll so that the seam is down and the row of shrimp faces up.
  19. Place on a baking sheet and cover with plastic wrap.
  20. Repeat process with remaining wrappers and filling. 
  21. Leave 3/4 inch between each roll so they don't stick together.
  22. Replace the water in the pan with hot tap water as needed.

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