For the Rolls
Serves 4 to 6
12 sheets spring roll wraps aka, rice paper (8 inch is best)
6 leaves Bib lettuce, rolled and cut into 2” wide strips
6 ounces cellophane noodles, (divide for 12 after preparing)
1 good handful cilantro, chopped
3 to 4 carrots, julienne cut (depending on size)
1 bell pepper, julienne cut
1 cucumber, peeled and julienne cut
1 avocado, pitted and sliced into 12 longish pieces
4 green onions, cleaned and thinly sliced, lengthwise
1 pound medium raw shrimp, peeled and deveined
1 tablespoons sesame oil
1 tablespoon soy sauce
2 cloves garlic, minced
1 tablespoons honey
¼ teaspoon red pepper flakes
One lime cut in half
Prepare cellophane noodles according to package directions.
Stir fry shrimp in a pan over medium high heat. Add sesame oil, soy, garlic, honey and red pepper flakes. Cook stirring fast for about 3 to 4 minutes. Remove from heat quickly and place in a bowl.
The ingredients need to fill 12 wrappers, so remember this when you are filling them. Divide evenly : ). The important thing here is that you don’t overfill them. It’s okay if they’re fat, but they must close and seal without tearing the wrapper.
Dip the rice paper wrapper in a bowl of warm water to soften it. Work with one at a time! Lay rice paper on clean work area and arrange ingredients on the wrapper, leaving room on one end to fold over. (Always start with the lettuce, then the shrimp or meat and noodles, followed by the remaining ingredients. Try to keep your roll very compact so it will all fit). Squeeze a few drops of lime juice over the vegetables. Starting with the side closest to you, roll as you would a egg roll, tightening slightly as you go. The wrapper should seal well. If it doesn’t, moisten your finger tip with a little water and seal. Serve with dipping sauce.
1 tablespoon oyster or fish sauce
3 tablespoons Hoisin
1 teaspoon chili sauce or to taste
3 tablespoons honey
2 tablespoons orange sauce
2 to 3 tablespoons water
Whisk all ingredients together in a small bowl.