Rice Paper Rolls
- 1 cup thin rice noodles
- 8–10 medium to large cooked shrimp, cut in half
- 4 (8″ × 10″) sheets of rice paper
- 1 cup grated carrot
- 2 scallions, thinly sliced
- 1 small cucumber, shredded 20 mint leaves
- 1 small bunch cilantro
Instructions:
This healthy appetizer is the perfect finger food and is a great introduction to Thai cuisine: There are no scary ingredients, it isn't tongue-numbingly hot, and yet it is definitely not Western in style or flavor.
- Soak the rice noodles in very hot water until they are soft, usually 10 to 20 minutes; drain. You can leave the noodles whole, or cut them into 2-inch pieces if you prefer.
- Place a clean kitchen towel on a work surface with a bowl of hot water nearby. Put a sheet of the rice paper in the hot water for approximately 20 seconds, just until soft; lay it out flat on the towel.
- In the middle of the rice paper, place 2 to 3 pieces of shrimp and ¼ of the noodles, carrots, scallions, and cucumbers. Top with mint and cilantro.
- Quickly roll up the rice paper, keeping it fairly tight; then roll up the whole thing in plastic wrap, making sure to keep it tight. Refrigerate until ready to serve.
- To serve, trim the ends off the rolls. Cut the remaining roll into pieces and remove the plastic wrap. Serve with your favorite dipping sauce.