Spring Rolls (Soft)

Name: Spring Rolls (Soft)
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 rolls, 6 serving(s)
Ingredients: 6 medium shrimp, peeled and deveined; 2 ounces rice noodles; 6 sheets rice paper, rounds (about 8 1/2 inches in diameter); 12 basil leaves; 1/2 cup carrot, finely shredded; 12 mint leaves, large; 3 red-leaf lettuce leaves, spines removed, making 6 large halves (can use any lettuce you prefer, I actually like angel hair cabbage); 1 tablespoon sugar; 2 teaspoons water, warm; 1/4 cup rice vinegar; 1 teaspoon chili sauce; 1 teaspoon fish sauce; 1 tablespoon carrot, very finely shredded; 1 scallion, thinly sliced

Submitted by Lakerdog2

"From "The Food you Crave" - Ellie Krieger. I like this recipe because it's simple. There are some great dipping sauce recipes here on Zaar, use your favorite, or use the one below. I absolutely love these, they are so healthy, and so refreshing. Crisp, cool and delicious!"

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Ready In:: 25mins
Ingredients:: 14
Yields:: 6 rolls
Serves:: 6

ingredients

For the Rolls
6 medium shrimp, peeled and deveined
2 ounces rice noodles
6 sheets rice paper, rounds (about 8 1/2 inches in diameter)
12 basil leaves
¹⁄₂ cup carrot, finely shredded
12 mint leaves, large
3 red-leaf lettuce leaves, spines removed, making 6 large halves (can use any lettuce you prefer, I actually like angel hair cabbage)
For the sauce
1 tablespoon sugar
2 teaspoons water, warm
¹⁄₄ cup rice vinegar
1 teaspoon chili sauce
1 teaspoon fish sauce
1 tablespoon carrot, very finely shredded
1 scallion, thinly sliced

directions

Prepare the Sauce:
Dissolve sugar in a small bowl in the warm water, then add remaining sauce ingredients and stir until well combined. Refrigerate until ready to use. Can make one day in advance.
Prepare the Rolls:
Cook shrimp in boiling water for 2 minutes, and cut in half lengthwise, set aside.
Cook rice noodles according to package directions, drain, rinse and cool.
Line up the remaining ingredients in small bowls before beginning to make rolls.
Fill a large bowl with very warm water, not too hot to touch though.
Place a rice paper round in the hot water and soak for 30-60 seconds, until it is pliable and the pattern on the round is barely visible. Remove from the water and place on clean work surface.
Place 2 basil leaves on the inner edge of the moistened round, about 1 inch from the edge and leaving about 1inch on each side. Top with about 1/4 of cooked rice noodles. Place 2 shrimp halves on top. Top with heaping tablespoon of carrots, then 2 leaves of mint. Fold one lettuce leaf and place on top of the pile.
Bring the edge of the round over the filling, fold in the sides, and roll. Place finished roll on damp cloth or paper towel.
Repeat with remaining rolls.
Can prepare several hours ahead and stored covered with a damp paper towel in an airtight container.

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RECIPE SUBMITTED BY

Lakerdog2

I am a mom to 2 boys, ages 11 and 6. My youngest is a cancer survivor, so we enjoy each day given to us! You never know what can happen in your life! I have been in the loan business for over 10 years and I love it. Unfortunately, this economy has put a wrench into my awesome career. After a couple layoffs, I decided I need to do something else for awhile. I am now selling advertising, and it's different! I am thankful to have a job, so can't complain much! I love to cook. I can spend a whole Sunday in the kitchen just cooking away. I love trying new recipes (my boyfriend hates it. Lol. He likes what he likes and would be fine never trying anything new.) I never bake. I think it's because I don't measure. I am a throw-in-the-ingredients until they taste good kind of girl. I LOVE this site(actually, I am addicted to it) and am enjoying finding new things to make everyday!

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