Summer rolls
CATEGORIES
INGREDIENTS
- Cooking Time: 20
- Servings: 6
- Preparation Time: 60
- 85 g rice vermicelli noodles
- 12 large shrimp. peeled and deveined
- 1 large carrot, julienned
- 2 cucumbers, julienned
- 225 g cabbage, thinly sliced
- 1 tbsp fish sauce
- 1 tbsp. brown sugar
- 1/4 cup rice vinegar
- 12 large rice paper sheets
- 2 tbsp. black sesame seeds
- 12 fresh mint leaves
- 12 fresh basil leaves
DIRECTIONS
- Place noodles in medium heatproof bowl, cover with boiling water; let stand about 5 minutes or until just tender, drain. Using kitchen scissors, cut noodles into random lengths.
- Meanwhile, poach shrimp in salted boiling water until they just become pink and opaque. Rinse under cold water, then slice in half lengthwise.
- In a medium bowl, mix noodles, carrot, cucumber, cabbage, fish sauce, sugar, and vinegar; toss gently to combine.
- To assemble rolls, place a sheet of rice paper in medium bowl of warm water until just softened; lift sheet carefully from water, placing it on a tea-towel-covered board with a corner point facing towards you. Place some of the vegetable filling horizontally in center of sheet, top with one mint leaf, one basil leaf, 3 shrimp halves, and sesame seeds. Fold corner point facing you up over filling; roll sheet to enclose filling, folding in sides after first complete turn of roll. Repeat with remaining sheets.