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 AlaskaJolene
Anchorage, 43
on February 17, 2012
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This was great and a lot of fun. The best part was the Thai Basil {mentioned on the show} and Cilantro. Skip the mint. Only use Thai Basil, not Italian. The rice paper was difficult at first, but then I learned to just be gentle. If it folds on itself a little bit, let it. You won't know the difference 5 minutes later. Get wild shrimp if you can, and boil the shells in the "broth", let cool a bit, then drain the shells away. This one is a keeper!
EDIT: Here's a great tip! I used a big cutting board {plastic} for my rolling surface, I tore my first two rolls. Then I sprayed some PAM on the board, and tried again. EUREKA! After that, it looked like I knew what I was doing!
By blondoverblue
on November 01, 2011
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Excellent! You either love cilantro or hate it, and I'm delighted that my son and I are in the first bunch. We followed the recipe scrupulously, except that we halved it, and it was amazing. I've never used the wrappers before, and was just charmed to see how quickly they softened up. The whole thing, from turning on the burner for the shrimp to loading the dishwasher, took 70 minutes with 2 of us working and then eating. The remainder of the cucumber became a "thai" salad with yogurt and the chili sauce and lime juice, and that was dinner! This would be a fun recipe to make with friends - have everything prepared, and everyone wraps their own. So easy at that point that children would have fun with it as well. Yummy and healthy! The recipe is missing the step shown in the video about soaking the noodles in hot water for 20 minutes, and then snipping them into thirds.
By jldc
on June 23, 2011
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This is my first review and I just had to post. This recipe was only reviewed at three stars overall and it's MUCH better than that. I don't know what the other reviewers were thinking. I made it with chicken instead of shrimp (my wife is allergic. I used the dipping sauce in the recipe and made a simple peanut sauce with peanut butter, soy, lime juice, brown sugar, water and some chile for heat. Both were great and the spring rolls were really good. Light and very flavorful. A great summer dinner or as an appetizer with chicken satay. Likely would be even better with shrimp.
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