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  • 12servings
  • 40minutes
  • 73calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B1, C
MineralsFluorine, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 cups water

  2. 36 unpeeled medium shrimp (about 1 pound)

  3. 4 ounces uncooked rice noodles

  4. 12 sheets rice paper

  5. 1/4 cup hoisin sauce

  6. 3 cups shredded red leaf lettuce

  7. 1/4 cup thinly sliced fresh basil

  8. 1/4 cup thinly sliced fresh mint

  9. 1/3 cup low sodium soy sauce

  10. 1/4 cup water

  11. 2 tablespoons sugar

  12. 2 tablespoons chopped fresh cilantro

  13. 2 tablespoons fresh lime juice

  14. 1 teaspoon minced peeled fresh ginger

  15. 1 teaspoon chili paste with garlic

  16. 1 garlic clove , minced

Instructions Jump to Ingredients ↑

  1. To prepare rolls, bring 6 cups water to a boil in a large saucepan. Add the shrimp to pan; cook 3 minutes or until done. Drain and rinse with cold water; drain. Peel shrimp; chill.

  2. Place noodles in a large bowl; cover with boiling water. Let stand for 8 minutes; drain.

  3. Add cold water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in water. Let stand 2 minutes or until soft. Place rice paper sheet on a flat surface.

  4. Spread 1 teaspoons hoisin sauce in the center of sheet; top with 3 shrimp, 1/4 cup lettuce, about 2 1/2 tablespoons noodles, 1 teaspoons basil, and 1 teaspoons mint. Fold sides of sheet over filling, roll up jelly-roll fashion, and gently press seam to seal. Place roll, seam side down, on a serving platter; cover to keep from drying.

  5. Repeat procedure with remaining rice paper, hoisin sauce, shrimp, shredded lettuce, noodles, basil, and mint.

  6. To prepare dipping sauce, combine 1/3 cup soy sauce, 1/4 cup water, 2 tablespoons sugar, 2 tablespoons fresh cilantro, 2 tablespoons lime juice, 1 teaspoons ginger, 1 teaspoons Chile paste, and 1 clove garlic in a small bowl; stir with a whisk.

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