Cool, refreshing, delicious and healthy, these spring rolls are great as an appetizer or entree.
My sister and I had so much fun making these together. We went to a local farmer’s market to get all the ingredients; ssing fresh vegetables and herbs will boast the most flavor and color. These were such a hit at our family party yesterday, so much so they were requested to be made for the next family gathering! This is one of the best, most flavorful dishes I have made in a long time.
This is also a great recipe to make with friends or kids, its fun and easy to make. The prep – cutting all the vegetables – is a bit time consuming, about 20 minutes, but the rest is a piece of cake. Rolling the rice paper might take a few tries to perfect, it can be very sticky, but just make sure that once wet, you place the rice paper on a flat surface and not let it stick to each other.
2 red bell pepper, julienned
2 large carrots, shredded or julienned
2 cucumbers, seeded and julienned
2 avocados, pitted and cut into thin strips
4 oz rice noodles
1 pound cook shrimp (optional)
juice of 1 lime
1 Tablespoon Rice Vinegar
2 bunches of scallions, chopped
Mint (can also use basil, cilantro – the more herbs the more flavorful the rolls will be) I suggest using more than you think you need. This is where most of the flavor will be coming from so don’t use sparingly!
12-15 Rice Paper Wraps
If using shrimp, slice them in half lengthwise. Place in a bowl and coat with the juice of one lime. OR is using small shrimp, cut up into small pieces, this is also helpful if you do not have a lot or shrimp.
It is also a good idea to pour lime juice over the avocados to keep them from browning (especially if you are making these hours or on day in advance)
Cook noodles according to package directions. Drain and toss with rice vinegar.
Fill a pie plate or bowl with lukewarm water. One at a time, dip rice paper into the water, shake off any excess, and transfer to work station (a plate will work just fine). Let stand for 30 seconds until it is softened.
Arrange rice noodles on rice paper. Top with two or three strips each of the red pepper, avocado, cucumber, carrots and a pinch of scallions and mint, evenly spread across the vegetables, leaving a one-inch border along the edge. (The fillings may be placed on the rice paper in any order you’d like.)
Roll up the rice paper, pressing down on the fillings with your fingers – this is important to keep the roll tight – fold one side over the fillings, folding the sides in as you go. Press to seal. Repeat with the remaining rice papers and fillings until you run out.
Cut rolls in half and serve with your favorite dipping sauce; sweet and sour, sweet chili, or soy.