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Fresh Spring Rolls with Texas Gulf Shrimp

Printable Version

INGREDIENTS: for Spring Rolls
1 Pkg 10 inch Round Rice Paper
1 cup Cooked rice vermicelli (see *Note A)
4 Green-leaf lettuce, cut into ½ inch strips (or use 3 cups of Spring mix)
12 Boiled, peeled Texas Gulf Shrimp, deveined & sliced to 24 halves (see *Note C)
12 stems Cilantro, clean and cut to 5-6 inch long stems (optional)
1/2 cup Mint leaves, cleaned, blot dried (optional)
12 Large fresh Thai Basil leaves, cleaned, blot dried
1-2 Cucumber (preferred seedless), cut into 3-4” sticks

 

INGREDIENTS: for Dipping Sauce
1 Jar Dr. Foo’s Thai Peanut Coconut Sauce (see * Note B)
1/4 cup Chopped roasted peanut (optional)
1 TBSP Sambal Oleg “Ground red chili” (optional)

  *Note A: Cook rice vermicelli in boiling water with 2 TBSP of Cooking oil until soft, drain and set aside to cool down.
*Note B: If you have peanut allergy, Dr. Foo suggests to use her Thai Sweet Garlic & Ginger Sauce instead!
* Note C: For vegetarian or different flavor rolls, replace shrimp with green or sweet firm mango cut into 3-4” long sticks

PROCEDURE: To assemble the spring roll
1. Soak the dried rice paper in lukewarm tap water until soften (approx.20-30 seconds depend on the type/brand of the rice paper; how hot the water is)
2. Remove soften rice paper from water and place it on a plate or cutting board lined with white cloth or paper towel to get rid of excess water
2. Place 2 halved shrimps face down in the center of the rice paper,
add Basil & mint leaves, approx.¼ cup vermicelli and a stick of cucumber
3. Fold the bottom part of the rice paper toward the center to wrap the
filling; fold the sides, place a stem of cilantro (optional) length wise, and
roll forward tightly while holding the roll with your fingers
4. Make as many rolls as you can with all ingredients you have
5. Serve fresh with Dr. Foo’s dipping sauce (s)

SUGGESTION: Set everything up and have a Spring Roll-ing Party!!!