Kei
New member
12 large shrimp, peeled, steamed and cut in half lengthwise
1 carrot, coarsely grated
1 cucumber, peeled, cored and cut into fine strips
1 6" piece daikon radish, cut into fine strips
1 cup mint leaves, cut into fine strips
6 large rice paper wrappers
Divide the shrimp and vegetables into six equal portions.
Fill a large shallow dish with about ½ inch of lukewarm water and soak the rice paper wrappers one at a time until they are soft and flexible. Gently lift the wrapper out of the water, and hold it over the dish to drain off excess water.
Lay the wrapper on a clean plate. Distribute and arrange one portion of the shrimp and vegetables in a narrow layer horizontally across the lower half of the wrapper. Fold the wrapper upwards to cover the filling. Fold the left and right sides inward toward the center, and snugly roll the wrapper and filling toward the upper edge. The rice paper wrapper will stick to itself to form a sealed roll. Try to roll as tightly as possible, taking care not to tear the wrapper.
Repeat the process for the other five wrappers. With a sharp knife, cut each roll in half at a diagonal angle. Arrange on an attractive serving dish, garnish with mint leaves and serve with Nuoc Cham dipping sauce. Serves 4.
For those who don't know what nuoc cham sauce is, it's a light fish sauce with some lime, chilies and garlic mixed in.
1 carrot, coarsely grated
1 cucumber, peeled, cored and cut into fine strips
1 6" piece daikon radish, cut into fine strips
1 cup mint leaves, cut into fine strips
6 large rice paper wrappers
Divide the shrimp and vegetables into six equal portions.
Fill a large shallow dish with about ½ inch of lukewarm water and soak the rice paper wrappers one at a time until they are soft and flexible. Gently lift the wrapper out of the water, and hold it over the dish to drain off excess water.
Lay the wrapper on a clean plate. Distribute and arrange one portion of the shrimp and vegetables in a narrow layer horizontally across the lower half of the wrapper. Fold the wrapper upwards to cover the filling. Fold the left and right sides inward toward the center, and snugly roll the wrapper and filling toward the upper edge. The rice paper wrapper will stick to itself to form a sealed roll. Try to roll as tightly as possible, taking care not to tear the wrapper.
Repeat the process for the other five wrappers. With a sharp knife, cut each roll in half at a diagonal angle. Arrange on an attractive serving dish, garnish with mint leaves and serve with Nuoc Cham dipping sauce. Serves 4.
For those who don't know what nuoc cham sauce is, it's a light fish sauce with some lime, chilies and garlic mixed in.
