Ingredients
- 5 ounces thin rice stick noodles
- 2 tablespoons soy sauce, divided
- 1 pound unpeeled large shrimp
- 3 tablespoons freshly squeezed lime juice
- 1 tablespoon sambal chili paste
- 2 teaspoons sugar
- 1 large cucumber, unpeeled, seeded, and cut into matchsticks
- 1 large carrot, peeled and grated
- 3/4 cup fresh cilantro, chopped
- 3/4 cup fresh mint, chopped
- 12 (8 1/2-inch) round rice paper wrappers
- 12 leaves Bibb, Boston, or other soft lettuce
- Soy Ginger Dipping Sauce, recipe follows
Directions
Soak the rice sticks in enough hot water to cover by 1 inch for 15 minutes.
Bring 1/2 gallon of water to a boil in a large pot set over high heat. Add 1 tablespoon soy sauce. Add the shrimp and cook until just firm, 1 to 2 minutes. Remove the cooked shrimp to a cutting board and cool for 3 minutes. When cool enough to handle, peel, devein, and coarsely chop. Set aside.
Return the water-soy sauce to a boil. Drain the rice stick noodles and add to the hot soy-water. Cook until tender, approximately 3 minutes.
Meanwhile, whisk the lime juice, remaining 1 tablespoon soy sauce, chili paste, and sugar together in a medium mixing bowl.
Drain the noodles in a colander. Add the noodles to the lime juice mixture, toss, and set aside while preparing the vegetables.
Toss the cucumber, carrot, cilantro, and mint together in a small bowl. Transfer any unabsorbed liquid from the noodles to the cucumber mixture and toss to combine.
Cut the noodles into small 1 to 2-inch pieces with kitchen shears.
Fill a pie dish with warm water. Dip 1 rice paper wrapper into the water for 10 seconds, then transfer to a cutting board until the wrapper is pliable and slightly tacky, approximately 1 minute.
Place 1/4 cup of the vegetable mixture on the bottom 1/3 of the wrapper nearest to you. Spoon 2 tablespoons chopped shrimp on top of the vegetables. Top with 1/4 cup noodles. Bring the bottom edge of the wrap tightly over the filling, and then fold in the 2 sides. Finish rolling from bottom to top until the entire wrapper is rolled. Be careful not to tear the rice paper. Place on a parchment-lined half sheet pan and cover with a damp tea towel. Repeat with the remaining wrappers until the filling is gone. Wrap each roll in a lettuce leaf and serve with Soy Ginger Dipping Sauce.
Soy Ginger Dipping Sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup rice wine vinegar
- 2 tablespoons finely grated ginger
- 2 tablespoons chopped green onion
- 2 medium cloves garlic, minced
- 2 teaspoons sugar
- 1 teaspoon sesame oil
Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for spring rolls
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By dpotter8_6866886
TN
on May 02, 2013
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I left out the cilantro as my friend hates it, but otherwise followed the directions.
As someone else said, cutting the noodles seems an unnecessary step. I also felt there were too many noodles and that they had very little flavor.
Overall I thought they were way too much work for something rather blah and tasteless. The only "real" taste was the mint.
By tiddly-wink
on February 27, 2013
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Good recipe and great instructions on dealing with the wrappers. This was my first time making spring rolls. I liked the method of getting flavor into the noodles and vegetables. However, for my taste, there were too many of the bean noodles (could have done with half the amount or even less and it became a little bland. Next time I'll try the thai basil as that might have a stronger flavor than the cilantro, which I would like.
I used wheat free tamari (to be gluten free, so that may have affected the dipping sauce flavor...mine was pretty overpowering with soy sauce taste.
Thanks to the commenter that mentioned the draining of the noodles,,being forwarned I just scooped out a little before dumping it in the colander.
By czewska
new york
on April 26, 2012
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Delicious and fresh. Re the delicate rice wrappers, if you put a damp, clean dishtowel on the cutting board, you can lift it and easily roll the bottom 1/3 of the wrapper over the filling (the same principle as rolling sushi. And "Drain the noodles in the colander" means you also discard the water-soy mixture at that point. And it makes more sense to mound the filling just under the halfway point of the wrapper (not the "bottom 1/3", which means you'd have to lift the filling WITH the delicate wrapper and that's what tears it. I wouldn't bother cutting the noodles into short lengths--it was easy enough to pick up the right amount with my fingers and drop them on top of the shrimp. This took me a long time to make, but I bet it will go faster next time!
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