Jen made these really tasty shrimp spring rolls with sesame ginger dipping sauce. I tasted them. Several of them. Delicious.
Rice Paper Squares
1-1.5 cup Bean Sprouts
1 cup Grated Carrots
1-1.5 cup Shrimp-chopped
1/2-1 cup Cilantro-chopped
1/2 cup Dipping Sauce- I used Newman’s Own, low fat Sesame Ginger Dressing-delicious!
I used 8″ square rice paper (I picked it up at the Asian Food Market on Belmont). Soak the rice paper in water for about 30 seconds-until it becomes flexible, drain off excess water and lay flat on working surface (I used a baking pan filled with warm water to make sure the entire square could soak). Along one end of the rice paper, arrange in a line, 1 tablespoon of cilantro and 2 tablespoons each of: bean sprouts, carrots and shrimp (more or less depending on your tastes or desired roll size). Starting at the ingredients end, roll the rice paper as tight as you can and put aside to set up. Repeat until you run out of ingredients.
Cut each roll into halves or thirds. Arrange on a plate and serve with dipping sauce. Makes about 6-8 whole rolls.
You could use any number of vegetables in this same manner as well as cooked chicken or tofu instead of shrimp. So easy, fast and healthy!
Notes: I had to experiment a little to get the amount of time the rice paper soaked correct. You need to have it be flexible enough to roll, but if you soak it too long it becomes gooey and rips apart. One good thing to remember is that the rice paper will continue to soften after you remove it from the water. Warm water seems to work better and faster than cold, but either will work.
Also, these are best if made as soon as possible before serving. If they sit too long the rice paper will become gummy or if sitting for way too long they will dry out. Neither of which is very appealing.
