Ingredients Jump to Instructions ↓

  1. 3 ounces vietnamese cellophane noodles , cooked according to pkg. directions

  2. 2 cups bean sprouts

  3. 2 carrots , thinly sliced

  4. 1 large beet , thinly sliced

  5. 1 fresh red chili pepper , cut into circles

  6. 1/4 cup fresh cilantro , chopped

  7. 3/4 cup salted peanuts , chopped

  8. 2 teaspoons sesame oil

  9. sea salt & freshly ground black pepper, to taste

  10. 1 teaspoon sugar

  11. 20 (8 inch) round rice paper sheets

  12. 20 cooked medium shrimp , tails off, halved lengthwise

  13. 40 mint leaves

  14. 1/4 cup rice wine vinegar

  15. 2 tablespoons fish sauce

  16. 1/4 cup hot water

  17. 2 tablespoons sugar

  18. 1 lime, juice of

  19. 1 teaspoon garlic , minced

  20. 1 teaspoon sambal oelek (red chili paste)

  21. 2 tablespoons grated carrots

  22. 2 tablespoons grated daikon radishes

Instructions Jump to Ingredients ↑

  1. Put the cooked cellophane noodles, veggies, cilantro and peanuts in a bowl and toss with the sesame oil and lime juice. Season with the salt and pepper to taste.

  2. In a large shallow bowl, dilute the sugar in 3 cups of hot water and stir.

  3. One at a time, immerse the rice paper spring roll wrappers in the hot water for 10 seconds and then place them on a damp towel. Keep them covered while you work to prevent them drying out and curling up. (The rice paper is very delicate so don't soak them any longer than 10 seconds.).

  4. To form the rolls: lay a rice paper wrapper on a flat surface. Take a small amount of the cellophane noodle & veggie mixture and lay it across the bottom third. Use less filling than you think you should; if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling then fold in the left and right sides, then tuck and roll it over once.

  5. Lay 2 pieces of shrimp on top, then tuck and roll it over again.

  6. Lay 2 mint leaves on top and then tuck and roll it over to close the whole thing up. The shrimp and mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp cloth.

  7. To prepare sauce: Puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and sambal oelek in a blender until all combined. Pour into a serving bowl and add the grated carrot and radish mix.

  8. Serve the shrimp rolls with the sweet chili dipping sauce.


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