Fresh Thai Shrimp Spring Rolls
May 29, 2019
My daughter Grace made these Fresh Thai Shrimp Spring Rolls. It's a combination of vegetables, rice noodles, and shrimp wrapped in rice paper. You can get creative with the ingredients by adding julienned cucumber, bean sprouts, etc. It's a refreshing appetizer for a hot summer's day.
- Prep: 15 mins
- Cook: 10 mins
- Yields: 4 Servings
Ingredients
Sauce
⅛ teaspoon Thai red curry paste
Rolls
4 medium romaine lettuce leaves
4 sheets round rice paper (8-inch)
8 medium shrimp, peeled, steamed, and halved lengthwise (about 4 ounces)
20 slices cucumbers, seeded, peeled and julienne cut (2-inch)
20 slices green onion tops, julienne cut (2-inch)
Directions
1To prepare sauce, combine vinegar, honey, fish sauce, and curry paste, stir well and set aside.
2To prepare rolls, cook rice sticks according to package directions, drain and rinse under cold water.
3Drain well.
4Trim fibrous ribs from the lettuce leaves to flatten leaves.
5Add hot water to a large, shallow dish to a depth of 1 inch.
6Place 1 rice paper sheet in a dish; let stand 30 seconds or until soft.
7Place sheet on a flat surface.
8Arrange 1 lettuce leaf over the sheet.
9Top lettuce with 2 basil leaves, 4 shrimp halves, 2 tablespoons noodles, 5 cucumber strips, 5 carrot strips, 5 green onion strips, and 3 mint leaves.
10Fold sides of sheet over filling, and roll up jelly-roll fashion.
11Gently press seam to seal.
12Place roll seam side down on a serving platter (cover to prevent drying out).
13Repeat procedure with remaining rice sheets.
14Serve with the sauce.
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