- 1/2 (8-ounce) package dry rice vermicelli
- 1 pound shrimp, peeled, deveined, and cooked
- 16 (8-inch) round sheets rice paper
- 2 cups red leaf lettuce leaves
- 1/2 cup fresh mint
- 2 cups mung bean sprouts
Step 1. Bring 2 quarts water to a boil in a saucepan. Add the vermicelli; cook for 3–4 minutes. Drain and rinse noodles under cold water; set aside. Halve shrimp lengthwise, and chill until ready to use. Working with 1 sheet of rice paper at a time, dip in a shallow dish of warm water until pliable. Lay rice paper on a dry surface, and blot away excess water.
Step 2. Place 4 shrimp halves on the lower center of rice paper. Top with 1/4 cup cooked noodles, some lettuce, 3–4 mint leaves, and 2 tablespoons bean sprouts.
Step 3. Fold in sides of rice paper toward center, and roll up wrapper away from you into a tight log. Repeat with remaining ingredients. Cover with plastic wrap until ready to serve. Slice rolls in half, using a slightly wet knife.
- Prep Time:
- Cook Time: Fresh spring rolls are the perfect accompaniment to most Asian dishes. Serve this well-balanced appetizer with dipping sauce for the ultimate mouthwatering expereince.
- Yield: Makes 8 servings (serving size: 2 rolls and 2 tablespoons dipping sauce)
|Calories per serving:||337|
|Fat per serving:||7g|
|Saturated fat per serving:||1g|
|Monounsaturated fat per serving:||3g|
|Polyunsaturated fat per serving:||2g|
|Protein per serving:||17g|
|Carbohydrate per serving:||52g|
|Fiber per serving:||2g|
|Cholesterol per serving:||84mg|
|Iron per serving:||3mg|
|Sodium per serving:||455mg|
|Calcium per serving:||71mg|