- 1 package spring roll wrappers
- 1 package vermicelli rice noodles
- Rice wine vinegar
- 1 ripe mango, peeled and thinly sliced
- 1 large carrot, peeled and thinly sliced
- 1 large or a few mini English cucumbers, peeled and thinly sliced
- 1 small head red cabbage, thinly sliced
- 1 bunch each: fresh mint, cilantro, basil
- leaves washed and plucked from stem
- Toasted sesame seeds
- 1 lb fresh shrimp, deveined, cooked, cooled, peeled
- Dipping Sauces (recipe follows)
- Prep and organize all filling ingredients before cooking noodles.
- Cook noodles according to package directions.
- Drain and rinse with cold water immediately.
- Once cold, place in strainer to drain off excess water, toss with a little rice vinegar and set aside.
- In a pie dish, or similar sized container, add about 1 inch warm water.
- Place 1 rice paper wrapper in for 10-15 seconds until it JUST starts to soften.
- Take out of water and place on plate.
- Top with a few leaves of each herb, a few pieces each of carrots, cucumber, and mango.
- Top with rice noodles (use about 1/4 C per), and place a few shrimp, sprinkle with toasted sesame seeds.
- Carefully begin to fold in from the end closest to you, gently tuck rice paper over ingredients and follow with folding in the left and right side. Continue to roll until complete.
- If not serving right away, wrap each roll in plastic wrap individually so they don’t stick together.
*There is some skill that comes with practice…some will be too loose, and some will likely tear because of too tight a roll. They all taste delicious, regardless of the visual.*
Dipping Sauces
Peanut Chili Sauce
- 3/4 C chili sauce
- 1/3 C creamy peanut butter
- 1/2 tsp silk chili flakes
- 1/2 tsp hoisin
- 1/2 tsp soy sauce
- Buzz up in blender and use to dip rolls
Honey Chili Sauce
- 1/4 C honey
- 1/3 C chili sauce
- 1/2 C soy sauce
- 1/2 tsp Urfa chili
- Green onions, chopped, for garnish
- Stir ingredients together. Pour into dish and top with chopped green onions.
*As seen on Twin Cities Live April 26, 2019