a quick and easy method for preparing rice paper rolls in the Thai style at home.
| Prep Time: | 45 mins |
| Cook Time: | 5 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
| Yield: | 24 rolls |
Ingredients
- ¼ (8 ounce) package dried rice vermicelli noodles
- 40 cooked and peeled shrimp
- 24 rice paper sheets
- 1 medium red bell pepper, julienned
- 1 medium mango, sliced
- 1 (8.5 ounce) package Asian slaw mix
- 1 bunch cilantro, finely chopped
- 1 bunch mint, finely chopped
- 1 bunch Thai basil, chopped
- 3 tablespoons mirin
- 1 tablespoon tamari
- 1 tablespoon rice vinegar
- ¼ teaspoon ground ginger
- ¼ teaspoon sesame oil
Instructions
- Bring a pot of water to a boil. Remove from the heat and add vermicelli noodles. Let noodles soak until they’re tender, about 5 minutes. Drain and let cool, about 10 minutes.
- Slice shrimp in half lengthwise.
- Place a rice paper sheet in hot water for about 4 seconds. Remove, shake off excess water, and transfer to a clean, flat surface. Starting with the shrimp, layer the other roll ingredients carefully at the top of the wrapper (leaving about 2/3 of the wrapper below the contents). Fold the left and right edges in and over the filling. Starting from the top, fold the wrap tightly.
- Repeat the wetting, filling, and wrapping process to make remaining rolls until out of ingredients.
- Mix mirin, tamari, rice vinegar, ginger, and sesame oil for sauce together in a small, resealable container. Seal and shake well. Pour into a dipping dish and serve with rolls.
- Cook’s Notes:
- You can easily change the shrimp for chicken or tofu as well.
- Use 10-inch rice paper sheets.
Nutrition Facts
| Calories | 78 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 0 g |
| Sodium | 129 mg |
| Sugars | 4 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |