Spring Rolls

I had to psych myself up a little to make these, as I thought they’d be a little tricky. It was much easier to work with the rice paper than I thought it would be…can’t wait to try other spring roll recipes now! BTW, these were fantastic.
Spring Rolls
serves 4 as appetizer, 2 as meal / adapted from rachael ray everyday magazine

Here’s what I used:

  • 12 medium shrimp (about 1/4 pound), peeled and deveined
  • Salt and pepper
  • 1 1/2 ounces rice noodles (rice spaghetti — find it in the health foods section)
  • 4 7-inch rice paper wrappers
  • 12 mint leaves
  • shredded carrots
  • thinly sliced scallions
  • 1 cups finely shredded romaine lettuce
  • 1/2 cup Trader Joe’s Asian Style Spicy Peanut Vinaigrette

Here’s what I did:

  1. Preheat a grill pan over high heat. Season the shrimp with salt and pepper and cook on the grill, turning once, until the shrimp are just cooked through, about 3 minutes. Let cool, then halve lengthwise.
  2. In a pot of boiling, salted water, cook the rice noodles until tender, about 3 minutes; drain and rinse with cold water.
  3. Fill a pie plate with hot water. Working with 1 rice paper wrapper at a time, soak a wrapper for 30 seconds and transfer to a work surface. Arrange a line of shrimp halves across the right third of the wrapper, top with 1/4 of the mint leaves, 1/4 of the noodles, about 1 tablespoon each carrot and scallions and 1/4 cup romaine.
  4. From the full side, roll over once, then fold in the sides, while continuing to roll the spring roll closed.
  5. Cut in half diagonally and serve with the peanut sauce.

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