RICE PAPER EGG ROLL RECIPES

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RICE PAPER ROLLS WITH SHRIMP AND FRESH HERBS | ALLRECIPES



Rice Paper Rolls with Shrimp and Fresh Herbs | Allrecipes image

A quick and simple way to make Thai-style rice paper rolls at home.

Provided by WYERA

Categories     Appetizers and Snacks    Wraps and Rolls

Total Time 1 hours 5 minutes

Prep Time 45 minutes

Cook Time 5 minutes

Yield 24 rolls

Number Of Ingredients 14

¼ (8 ounce) package dried rice vermicelli noodles
40 medium (blank)s cooked and peeled shrimp
24 medium (blank)s rice paper sheets
1 medium red bell pepper, julienned
1 medium mango, sliced
1 (8.5 ounce) package Asian slaw mix
1 bunch cilantro, finely chopped
1 bunch mint, finely chopped
1 bunch Thai basil, chopped
3 tablespoons mirin
1 tablespoon tamari
1 tablespoon rice vinegar
¼ teaspoon ground ginger
¼ teaspoon sesame oil

Steps:

  • Bring a pot of water to a boil. Remove from the heat and add vermicelli noodles. Let noodles soak until they're tender, about 5 minutes. Drain and let cool, about 10 minutes.
  • Slice shrimp in half lengthwise.
  • Place a rice paper sheet in hot water for about 4 seconds. Remove, shake off excess water, and transfer to a clean, flat surface. Starting with the shrimp, layer the other roll ingredients carefully at the top of the wrapper (leaving about 2/3 of the wrapper below the contents). Fold the left and right edges in and over the filling. Starting from the top, fold the wrap tightly.
  • Repeat the wetting, filling, and wrapping process to make remaining rolls until out of ingredients.
  • Mix mirin, tamari, rice vinegar, ginger, and sesame oil for sauce together in a small, resealable container. Seal and shake well. Pour into a dipping dish and serve with rolls.

Nutrition Facts : Calories 78 calories, CarbohydrateContent 11.4 g, CholesterolContent 34.1 mg, FatContent 1.1 g, FiberContent 1.2 g, ProteinContent 5.2 g, SaturatedFatContent 0.2 g, SodiumContent 129.3 mg, SugarContent 4.4 g

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