Description
Savory fresh shrimp spring rolls with tangy dipping sauce.
Ingredients
- 2 ounces uncooked bean threads (cellophane noodles)
- 2 tablespoons oil, or more as needed
- 8 ounces tofu, drained and sliced into strips
- 8 rice paper sheets
- 1 bunch fresh basil
- ⅓ cup fresh cilantro
- 1 cup bean sprouts
- 1 cucumber, peeled and julienned
- 1 medium carrot, peeled and julienned
- 1 cup shredded lettuce
- ½ cup chopped onion
- 16 cooked small peeled and deveined shrimp
- 2 ounces sweet chili sauce
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
Instructions
- Cover noodles with boiling water for 20 minutes. Drain and set aside.
- Heat oil in a skillet over medium-high heat. Add tofu strips; pan-fry until golden
- 5 to 7 minutes per side. Remove from heat and let cool
- about 10 minutes.
- Fill a large bowl with hot water. Dip one sheet of rice paper in the water for 20 seconds
- then lay flat. Place 2 basil leaves
- 2 cilantro leaves
- 3 to 4 bean sprouts
- a small handful of cucumber
- carrot
- lettuce
- and onion
- 2 shrimp
- and 1 strip of tofu in rows across the middle of the rice paper. Fold the wrapper at both ends and roll tightly. Repeat with remaining ingredients.
- Combine chili sauce
- soy sauce
- and lemon juice in a small bowl for dipping sauce. Serve with spring rolls.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 1 hr 10 mins
Servings: 2