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  Added: Dec 11, 2008  •  Visited (206)  •  Print version Print this recipe (6)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Cold Shrimp Roll
Once you have assembled your ingredients, these colorful rolls are simple and fun to make.

What You Need:
  • 1 rice paper wrapper (12-inch) (see tip)
  • Large shrimp, peeled, cooked, and split lengthwise
  • Bean sprouts
  • Fresh coriander leaves
  • Pork strips, chowed with oil and garlic
  • Green lettuce leaves
  • Fresh mint leaves
  • Basil leaves (optional)

    DRESSING
  • 1 tablespoon sesame oil
  • 2 tablespoons light soy sauce
  • 1 tablespoon rice wine vinegar
  • ╝ teaspoon sugar

  • How To Cook:
    1. Have the entire ingredients ready, including the dressing and Vietnamese Dipping Sauce.

    2. Layout the moistened rice paper noodle (see Tip) and fill with a bit of each of the ingredients.

    3. Sprinkle some dressing over the ingredients, roll up like a burrito, and enjoy. Dip rolls in the dressing below.

    DRESSING:
    1. Mix all ingredients together well before using.

    NOTE:
        This roll can be prepared up to 3 hours ahead of serving time. Keep at room temperature.
     
    TIP:
        ON PREPARING RICE PAPER WRAPPERS. These round rice wrappers can be found in large Oriental or Thai/Vietnamese markets. They come dried. TO SERVE: Place a moistened kitchen towel on the counter and put a few sheets of rice paper on the towel. Do not let them overlap. Spray them on both sides with a plant sprayer and allow them to soak up the water for a few minutes. Prepare only the amount you need. They are not reusable. Do not let them sit too long or they will become soggy. When they are soft they are ready to serve. The wrappers come in several sizes, so choose the one that is the most convenient for a particular dish.
     
    To Make: 1 roll
    This recipe is also available in:
    Cuisine ╗ Asia ╗ Vietnam
    Main Ingredient ╗ Shellfish ╗ Shrimps
    Main Ingredient ╗ Condiments ╗ Soy Sauce
    Dish ╗ Appetizers



     




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