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FRESH SHRIMP ROLLS

Makes: 24 Rolls

6 oz thin rice stick noodles, (Vermicelli)

1 lb medium shrimp, boiled, peeled, deveined and sliced in half lengthwise

2 large carrots, peeled and grated

1 large head of lettuce, leaves separated, rinsed, and dried,

3/4 cup fresh Thai holy basil or sweet basil leaves, finely shredded

1/3 cup fresh cilantro leaves, coarsely chopped

Spicy Lime Dressing

24 round Paper wrappers

Spicy Sweet and Sour dipping sauce

Spicy Lime Dressing:

3 tbsps fish sauce

Juice of 2 limes

1 to 2 small jalapeno peppers, seeded and chopped

2 tbsps sugar

1. Softened Vermicelli in hot water, cooked until just tender. Rinse under cold water and drained,

cut into 3 inch lengths.

2. Poach the shrimp in boiling water until pink. Remove from heat; drain. Peel and devein the

shrimp and then slice in half lengthwise.

3. Mix Spicy Lime Dressing ingredients together.

4. In a bowl, combine the noodles, carrots, basil, and cilantro.

5. Add the spicy lime dressing and toss lightly to coat.

6. Fill a wide shallow pan with hot water and spread a dish towel out on a work surface.

7. Dip a rice wrapper in the water for about 3 seconds until softened and place on the towel.

8. Place a lettuce leaf on the lower third of the of the rice wrapper.

9. Spoon a scant 1/4 cup of the noodle mixture onto the lettuce, arrange 2 shrimp halves next to

each other, and roll up into a cylinder, tucking in the ends as you go.

10. Place the roll on a platter and cover with a damp towel to prevent it from drying out.

11. Repeat with remaining rice wrappers, noodles and shrimp.

12. Serve with Sweet and Sour Sauce or Peanut sauce for dipping.

 

 

 

 

 

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