David’s Rice Paper Rolls

New Day Cleveland

Rice Paper Rolls
A.K.A.  Springs Rolls or Vietnamese Rice Paper Rolls

8 Rice paper rounds (22 cm)
8 Mdium cooked shrimp cut in half
8 Thai basil leaves
4 Lettuce leaves cut in half (cut out and discard tough rib)
8 tbs  1 ½ inch julienne cut carrot
8 tbs  1 ½ inch julienne cut red pepper
8 tbs  1 ½ inch julienne cut yellow pepper
8 tbs  1 ½ inch julienne cut cucumber
2 or 3 Scallions chopped (including most of the green part)
4 oz. (more or less) Rice vermicelli cooked according to pkg instructions
1 *tsp Chili bean sauce or Thai style chili sauce
½ tsp Soy sauce

Dipping sauces available in stores include several Thai style Chile sauces and peanut sauces.

Using scissors or a knife, cut the cooked vermicelli into 1 ½ inch pieces and toss with chili bean sauce and soy sauce. Set aside.

Arrange all of your ingredients where you can reach them easily. Rice paper rounds must be softened 1 at a time. to do this, fill a large plate, shallow bowl, or small tray with water. Take rice paper and dip it in water for 3 seconds. Place the softened rice paper on a cutting board (some say it works better if you cover your cutting board with a clean kitchen towel). Line up 3 halves of shrimp in the middle of the rice paper followed by some torn basil leaves. Now, just add a little bit of each of the remaining ingredients, including the flavored vermicelli noodles, in a straight line over the shrimp.

To roll, fold the sides in over the edge of the ingredients. then, just roll it forward like a cigar. firm it up with your hands as you roll. The rice paper will stick to itself. Place rolls on a slightly oiled plate or sheet pan. ( Or they can stick together)

Serve fresh with your favorite dipping sauce.

This is a basic blueprint to making them any way you like. Experiment and have fun!


Copyright 2021 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Download the FOX 8 App

Fox 8 App Logo