You’ve heard of Spring Rolls, but have you tried Summer rolls? If you visited the Dunedin Noodle Market last week, you might have seen these at one of the stalls.
Makes 24 rolls
Ingredients
- 24 Rice Paper Wrappers
- 200g Frozen Shrimp
- Lettuce leaves (butter variety)
- 1 Carrot, julienne/grated
- 100g Rice vermicelli noodles
- Handful of Fresh herbs (I recommend spring onion and coriander, but you can also use mint or Thai basil)
Method
- Boil shrimp until cooked, and then drain. If your shrimp are quite big, cut them in half lengthways.
- Cook the noodles by placing them in boiling water for about 4 minutes, until noodles are no longer crunchy and have become transparent, and then drain.
- Have all ingredients prepped and in front of you, ready to be rolled into rice paper.
- One piece at a time, place rice paper flat in a shallow bowl of hot water (comfortable enough to touch) for about 20 seconds until paper is soft, but not squishy, and no longer brittle.
- Place cooked rice wrapper on a slightly wet surface, like a chopping board (be careful to keep the circle flat, so it will be easier to roll without breaking). First, lie out the shrimp on the top middle section, then in the bottom middle. Add a few pieces of lettuce, herbs, shredded carrot, and a small amount of noodles (as pictured).
- Fold it like a burrito: fold in the sides of the circle first, then fold the bottom of the circle to the top and roll it to close. Repeat to make as many pieces as you can.
This meal is a refreshing combination of herbs, veggies and rice noodles rolled in rice paper, and then you have to have a dipping sauce! I opt for a peanut flavor, but sweet chilli also works.