Rice Paper Spring Rolls Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pkg of Edible Rice Paper Wrappers
Romaine Lettuce or Bean Sprouts
2 English Cucumbers peeled
2 Carrots peeled
opt: cooked peeled Shrimp or cooked Chicken cut into 2 inch lengths
Dipping Sauce:
3/4 C Water
2 tsp Cornstarch
1/3 C Seasoned Rice Vinegar
1/4 C Brown Sugar
1 1/2 T Soy Sauce
2 tsp Fresh Ginger grated
2 Cloves Garlic smashed
Opt: 1/4 tsp Crushed Red Pepper Flakes
Use Peanut Sauce as an alternate Dipping Sauce
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Directions: |
Directions:Prepare Dipping Sauce first by combining all the ingredients a small saucepan. Bring to a boil whisking the whole time until it thickens. Remove from heat.
Cut tops off romaine lettuce and cut lettuce into thin strips the size of coleslaw pieces. Cut cucumber and carrots into thin julienne strips.
Dip rice paper individually into warm water until soft. Remove rice paper from water and spread out on clean kitchen towel. Lay about 2 tablespoons of vegetables and optional shrimp or chicken down one edge of the rice paper, drizzle with Dipping Sauce, tuck in ends of rice paper and roll up like a burrito moistening edge if needed to seal. Repeat with rice papers and remaining vegetables laying finished rolls in a single layer on a serving platter. |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: You can make the spring rolls an hour or two ahead of time but they do not refrigerate well.
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