Here's a recipe for shrimp spring rolls:
Ingredients:
8 large shrimp, peeled and deveined
8 rice paper wrappers
1/2 cup rice vermicelli noodles
1 cup shredded lettuce
1/2 cup grated carrot
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/4 cup chopped fresh basil
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 garlic clove, minced
1/2 teaspoon grated ginger
1 tablespoon water
Instructions:
Cook the shrimp in boiling water for 2-3 minutes until they turn pink. Remove the shrimp and place them on a plate to cool.
Cook the rice vermicelli noodles according to the package instructions, then drain and rinse them in cold water.
In a small bowl, mix together the soy sauce, rice vinegar, honey, minced garlic, grated ginger, and water to make the dipping sauce.
To assemble the spring rolls, fill a shallow dish with warm water. Dip a rice paper wrapper into the water for a few seconds until it's soft and pliable. Place the wrapper on a flat surface.
Place a few pieces of shrimp on the bottom third of the wrapper, leaving about an inch of space at the bottom. Add a small amount of vermicelli noodles, shredded lettuce, grated carrot, cilantro, mint, and basil on top of the shrimp.
Fold the bottom of the wrapper up over the filling, then fold the sides of the wrapper in towards the center. Roll the wrapper tightly towards the top to form a spring roll. Repeat with the remaining ingredients.
Serve the spring rolls with the dipping sauce on the side.
Enjoy your delicious and healthy shrimp spring rolls
