- Level: Intermediate
- Yield: about 20 rolls
-
- Nutritional Analysis
- Per Serving
- Calories
- 56 calorie
- Total Fat
- 0.31 grams
- Saturated Fat
- 0 grams
- Carbohydrates
- 10.06 grams
- Dietary Fiber
- 0.86 grams
- Protein
- 3.3 grams
- Level: Intermediate
- Yield: about 20 rolls
-
- Nutritional Analysis
- Per Serving
- Calories
- 56 calorie
- Total Fat
- 0.31 grams
- Saturated Fat
- 0 grams
- Carbohydrates
- 10.06 grams
- Dietary Fiber
- 0.86 grams
- Protein
- 3.3 grams
Ingredients
Ginger Lime Dipping Sauce:
Directions
- Place rice noodles in a large pot of boiling water, stir. Add shrimp. Cook until noodles are al dente and shrimp is just cooked, about 1 1/2 to 2 minutes. Lift out the shrimp, set aside to cool. Drain and rinse noodles.
- When shrimp is cool enough to handle, cut into small pieces. Place in a non-reactive salad bowl with noodles, carrots, cabbage, basil and cilantro. Toss to combine.
- To prepare rice paper wrappers: Fill a large pan or bowl with hot tap water. Dip 1 rice paper wrapper into water, lift out, and drain briefly. Set on a flat surface.
- To assemble salad rolls: Place 1/2 cup filling in the center of each wrapper. To roll salad rolls, think diapering a baby the old fashioned way - with cloth diapers minus the diaper pins! Pressing down on filling, fold the bottom of each wrapper over filling, then fold in sides; roll tightly. Press edges to seal; if rice paper is too dry to form a proper seal, moisten unsealed edges with a little water. Set rolls on a platter and cover with a damp towel.
- To serve, cut rolls crosswise in 1/2; stand pieces upright. Dip in Ginger Lime Dipping Sauce.
Ginger Lime Dipping Sauce:
- Whisk together all ingredients in small non-reactive bowl. Taste and adjust seasonings.
