Thai Fresh Rolls/Spring Rolls
- 10-12 Spring roll skins/rice paper(round, brittle wrappers made from rice flour and salt)
- Mung bean vermicelli noodles (bean thread)
- 1 cup fresh bean sprouts, rinsed
- Shrimp, cooked, deveined and cut in half lengthwise
- Green onions (cut into 3 inch lengths)
- 1/2 cup julienne carrots
- 1/2 cup cilantro (optional)
- Sweet chili sauce for chicken (available in Asian markets)
- 1/4 cup chopped peanuts (optional)
The vermicelli comes packaged in small bricks that can be separated from the whole. Break off one brick and place it in a bowl. Cover with boiling water. Let soak for approximately 5 minutes or until the noodles are no longer tough. Drain and pat dry with paper towels.
Put one sheet of paper towel on the counter and spritz with water to moisten. Lay down a sheet of rice paper and spritz with water. Repeat, layering wrappers with damp paper towels. After about 5 minutes the wrappers will be pliable enough to use.
To fill the wrappers, place shrimp, bean sprouts, noodles, green onions, carrots and cilantro in a line just off the center of the wrapper. Be careful not to overfill the wrapper or it will explode. Fold the wrapper like you would a burrito. You fold and tuck the short side, then wrap in the ends, then wrap to the other end. If you're making a lot, you can keep them on a plate and cover it with a moist paper towel. It isn't necessary to put all the ingredients in each spring roll; just put in what you like.
To serve, cut each spring roll in half. Pour some of the sweet chili sauce in a small dish and sprinkle with chopped peanuts. Dunk the rolls in the sauce and enjoy!
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