You need:
16 dried rice paper wrappers
2 handfuls of dried rice vermicelli
250 gram boiled shrimps
16 salad leaves
2 carrot
1 cucumber
150 gram bean sprouts
10 spring onions
1 bunch Thai basil
1 bunch mint leaves
Wash salad leaves, and dry them. Peel carrots and cucumber and cut into fine strips.
Put the rice vermicelli in hot water for 2 minutes, till soft, rinse under cold water, and drain for water
Cut the spring onion into short pieces.
To soften the rice paper, put 1 piece at the time, into hot water for about 1 minute, till soft. Spread it out on a clean surface.
To fill the spring rolls start with a lettuce leave, then add a bit of all the other ingredients, except shrimps and herbs.
Place the filling closer to one end of the paper. Now fold the edge closest to you over the filling, fold in the sides, and roll up half way tightly to ensure all the ingredients. Add the shrimps and the herbs, and roll up tightly to finish the folding. (don't worry, the first ones won't be perfect, practice makes perfect)
Continue with the rest of the papers and the fillings
Just before serving, cut them in halves.
Served with chilli coriander dip, lime chilli dip, or hot chilli sauce.
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