?Fresh spring rolls are a type of rolled appetizer that is typically made with thin rice paper wrappers and filled with a variety of fresh ingredients, including vegetables and herbs. These rolls are usually served with a dipping sauce, such as a hoisin or peanut sauce.
Soak the dried shrimp in hot water for 10 minutes, drain and chop. Measure out the rice noodles after soaking them in hot water for 10 minutes. Drain well and chop into short lengths. Mix shrimp and noodles with chillies, fish sauce, lime juice and sugar. Simmer the shredded radish in water for a few minutes to remove excess salt. Drain and mix with noodles.
Dip a sheet of rice paper in warm water and lay on a flat surface until it softens. Place 2 prawns to one side of the rice paper and then a heaped tablespoon of the noodle mixture. Cover with about 6 basil leaves and a small piece of lettuce. Bring the ends of the rice paper together and roll up, enclosing the filling firmly, then arrange on lettuce leaves with the prawns showing through on top and the seam underneath.
Garnish with fine shreds of carrot and giant white radish, and serve with a clear sauce made by stirring all the ingredients together until sugar dissolves.
Ingredients
Directions
Soak the dried shrimp in hot water for 10 minutes, drain and chop. Measure out the rice noodles after soaking them in hot water for 10 minutes. Drain well and chop into short lengths. Mix shrimp and noodles with chillies, fish sauce, lime juice and sugar. Simmer the shredded radish in water for a few minutes to remove excess salt. Drain and mix with noodles.
Dip a sheet of rice paper in warm water and lay on a flat surface until it softens. Place 2 prawns to one side of the rice paper and then a heaped tablespoon of the noodle mixture. Cover with about 6 basil leaves and a small piece of lettuce. Bring the ends of the rice paper together and roll up, enclosing the filling firmly, then arrange on lettuce leaves with the prawns showing through on top and the seam underneath.
Garnish with fine shreds of carrot and giant white radish, and serve with a clear sauce made by stirring all the ingredients together until sugar dissolves.
