Fresh spring rolls are definitely my favorite part of going out to dinner at the many wonderful Minneapolis Thai restaurants. Several months ago I came across a simple and healthy spring roll recipe from the
Mayo Clinic. We've made these fresh rolls twice (once at warp speed, so it's definitely not a time-consuming endeavor!)
Here's the recipe, slightly altered to our tastes, and a few pictures of the spring roll process.
8 large boiled shrimp, peeled and deveined, cut lengthwise
1 ounce cellophane noodles
1 cup boiling water
1/2 cup shredded carrot
1/4 cup peeled, seeded and julienne cucumber
1/2 cup thinly sliced Napa cabbage
2 tablespoons chopped fresh cilantro
4 rice-paper rounds, 8 inches in diameter
Bring a pot of water to boil and soak noodles for 10 minutes. Drain and place noodles in a large bowl.
Add the carrot, cucumber, cabbage, shrimp, and cilantro. Toss gently to mix.
Place a double thickness of paper towels on a work surface. Fill a large, shallow baking dish with water. Place 1 rice-paper round in the water and soak until pliable, about 30 seconds. Carefully transfer the wrapper to the paper towels and turn once to blot dry. Arrange 1/2 cup of the noodle mixture on the bottom half of the wrapper.
Fold the bottom edge toward the center and roll up the wrapper halfway, making sure to wrap tightly around the filling. Fold the right and left edges of the wrapper over the filling and finish rolling up. Repeat with the remaining wrappers and filling. Transfer the rolls to a plate and cover with dampened paper towels until ready to eat.
Serve with your favorite peanut dipping sauce.
{assemble and chop ingredients}
{mix together in large bowl and scoop onto spring roll wrappers}
{gently begin rolling the wrapper...Chipotle burrito style!}
{keep wrapping}
{press down edge to close}
{eat and enjoy!}
