This article brought to you by Sky Forest Inn Event and Retreat Center and Akasha Healing Center
By Victoria Heerschap
Get ready for spring with these amazing shrimp spring rolls. Just be careful with those rice wrappers, they can tear easily!
Spring Rolls Recipe
Ingredients:
For the Spring Rolls:
2 oz. dried rice vermicelli noodles
2 dozen medium shrimp
2 cups Napa cabbage – shredded
1 cup carrots – shredded
¼ cup fresh cilantro
½ cup Italian parsley
24 – 8-1/2 inch rice paper wrappers – round
For the Sauce:
2 tbsp. sugar
2 tbsp. rice vinegar
1 tbsp. fish sauce
Directions:
Boil water in a small saucepan then cook the vermicelli for 3 minutes. Drain, rinse with cold water, then drain again. Using kitchen shears, snip the noodles into one-inch pieces. Set aside.
Prepare the shrimp by peeling and deveining them, if necessary. In a large saucepan, boil some lightly salted water, then add the shrimp and cook at a boil for 1 – 2 minutes. When the shrimp are opaque, drain, rinse with cold water, then drain again. Slice the shrimp in half, lengthwise. Set aside.
In a mixing bowl, stir together the cooked vermicelli, shredded cabbage, shredded carrots, cilantro, and parsley. Set aside.
Prepare the rice wrappers by pouring 1 cup of warm water into a shallow dish, then dipping the wrappers, one at a time, into the warm water. Gently remove any excess drops of water by wafting each one gently, then place each between clean paper towels. Allow to sit for 10 minutes before proceeding.
Lay out the rice papers. If any dry edges occur, brush them with a little additional water. Fill the wrappers one at a time, keeping the others covered until ready to use. Place a heaping tablespoon of the cabbage mixture across the lower third of a wrapper, then fold the bottom of the rice paper over the filling. Arrange two shrimp halves across the filling, then fold in the paper’s sides.
Roll the rice paper and filling tightly. Repeat until filling, shrimp, or rice paper are used up. Arrange the spring rolls on a platter, seams down. Cover the spring rolls and chill in the refrigerator for 2 – 6 hours.
To make the sauce:
Combine the sugar along with ½ cup water in a saucepan over medium heat. Bring to a boil, stirring occasionally, and cook until the sugar is dissolved.
Remove from the heat, then stir in the vinegar and fish sauce. Serve with spring rolls.
Victoria Heerschap is a passionate food blogger and freelance writer. She has been a serious foodie for over a decade and loves playing with her food! Victoria enjoys cooking, singing, nature photography, and loves any excuse to play the hostess. You can find her blog at www.bonvivantkitchen.com.