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Thai Fresh Spring Rolls
2 ounces cellophane noodles
8 to 12 medium raw shrimp in shells
12 ounces fresh bacon or boneless pork loin, in 1 piece, cooked and cubed
1 large carrot, shredded
1 teaspoon sugar
8 12 inch diameter rounds rice paper
4 large red leaf lettuce leaves
1 cup fresh bean sprouts
1/4 cup mint leaves
16 chive sprigs, trimmed to 5 inch lengths
16 to 24 cilantro leaves
Nuoc cham or hoisin sauce
finely chopped roasted peanuts
Soak noodles in warm water 20 minutes. Drain and cut into 1 inch lengths.
Boil shrimp 3 minutes. Drain and rinse with cold water. Shell, devein and cut in half lengthwise.
Cook fresh bacon in boiling salted water 20 minutes. Rinse under cold water. Slice into thin strips.
Combine carrot and sugar in bowl. Set aside 10 minutes.
Moisten 2 rounds rice paper at a time by spritzing with warm water and rubbing with hand. Allow to stand on flat surface until softened.
Remove stem ends from lettuce leaves and cut each in half. Place 1 half over bottom third of each rice paper. Top with 1 tablespoon noodles, 1 tablespoon carrot, few pieces bacon, few bean sprouts and several mint leaves.
Roll up paper halfway into cylinder. Fold sides of paper inward. Place 2 to 3 shrimp halves, cut side down, along crease. Tuck 2 chive sprigs under shrimp, leaving about 1 inch extending out side. Place 2 to 3 cilantro leaves next to shrimp.
Continue to roll paper into cylinder. Place on plate covered with damp towel, while filling remaining wrappers. Cut each roll into quarters and serve with nuoc cham or hoisin sauce, sprinkled with peanuts.
Serves 4.
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Thai Fresh Spring Rolls
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Category: Recipes
Prep Time: Cook Time: Total Time:
Thai Fresh Spring Rolls
2 ounces cellophane noodles
8 to 12 medium raw shrimp in shells
12 ounces fresh bacon or boneless pork loin, in 1 piece, cooked and cubed
1 large carrot, shredded
1 teaspoon sugar
8 12 inch diameter rounds rice paper
4 large red leaf lettuce leaves
1 cup fresh bean sprouts
1/4 cup mint leaves
16 chive sprigs, trimmed to 5 inch lengths
16 to 24 cilantro leaves
Nuoc cham or hoisin sauce
finely chopped roasted peanuts
Soak noodles in warm water 20 minutes. Drain and cut into 1 inch lengths.
Boil shrimp 3 minutes. Drain and rinse with cold water. Shell, devein and cut in half lengthwise.
Cook fresh bacon in boiling salted water 20 minutes. Rinse under cold water. Slice into thin strips.
Combine carrot and sugar in bowl. Set aside 10 minutes.
Moisten 2 rounds rice paper at a time by spritzing with warm water and rubbing with hand. Allow to stand on flat surface until softened.
Remove stem ends from lettuce leaves and cut each in half. Place 1 half over bottom third of each rice paper. Top with 1 tablespoon noodles, 1 tablespoon carrot, few pieces bacon, few bean sprouts and several mint leaves.
Roll up paper halfway into cylinder. Fold sides of paper inward. Place 2 to 3 shrimp halves, cut side down, along crease. Tuck 2 chive sprigs under shrimp, leaving about 1 inch extending out side. Place 2 to 3 cilantro leaves next to shrimp.
Continue to roll paper into cylinder. Place on plate covered with damp towel, while filling remaining wrappers. Cut each roll into quarters and serve with nuoc cham or hoisin sauce, sprinkled with peanuts.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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