Difficulty: Easy
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| Serve With A Sweet Chili Sauce! |
Ingredients
4 ounces bean thread noodles (cellophane or vermicelli noodles) cooked
12 8'-9' rice paper rounds
24 cooked small shrimp (about 10 ounces), peeled, deveined, halved lengthwise
1 cup fresh basil leaves
1 cup bean sprouts, (optional )
1 cup carrot, cut into matchstick-size pieces
1 cup small greens or baby spinach
Directions
Cook noodles according to directions on label.
Fill a pie plate with warm water. Working with 1 rice paper round at a time, soak rice paper in water, turning occasionally, until just pliable but not limp, about 30 seconds. Transfer to a work surface. Arrange 4 shrimp halves across center of round. Top with some noodles, then bean sprouts (if using)and carrots. Arrange the greens over folded to fit. Fold bottom of rice paper over filling, then fold in ends and roll like a burrito into a tight cylinder. Transfer roll, seam side down, to a platter. Repeat to make 11 more rolls. Cut on a diagonal and serve immediately. Serve with sweet chili sauce.
Serves 4
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