Page 16
October 19, 2016
F OOD
Spring Rolls
by
P aul a. n eufeldt
INGREDIENTS:
• 1/4 pound rice stick noodles
• 2 cups peeled and deveined shrimp
• 2 cups shredded carrots
• 2 cups shredded Napa cabbage
• 1/2 cup loosely packed, roughly chopped
basil leaves
• 1/2 cup loosely, roughly chopped cilantro
• 1 small cucumber, peeled, seeded, grated
• 1 tablespoon tarragon
• 1 package Vietnamese rice sheets
• Ginger-Lime or Peanut Dipping Sauce
DIRECTIONS:
1. 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.
2. When shrimp is cool enough to handle, cut
into small pieces. Place in a non-reactive salad
bowl with noodles, carrots, cabbage, basil,
cilantro and tarragon. Toss to combine.
3. 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.
4. 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.
5. To serve, cut rolls crosswise in 1/2; stand pieces
upright. Dip in Ginger Lime Dipping Sauce.