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4 ounces dried vermicelli noodles, cut into 6-inch lengths
12 round rice-paper wrappers
24 medium cooked shrimp, cut in half lengthwise
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 cup fresh basil leaves, preferably Thai basil
1 cup mung bean sprouts
1 cup matchstick-size strips seeded English cucumber
1 cup matchstick-size strips peeled carrots or jicama
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1) Place vermicelli noodles in large bowl; add enough hot water to cover. Let stand until softened, about 15 minutes. Drain. Hold aside.
2)Fill a wide, shallow bowl with warm water. Add a rice-paper wrapper and turn until it begins to soften, about 30 seconds (sheet will still be stiff in a few spots). Remove from water. Lay out on a tea towel.
3) On the bottom third of the wrapper, arrange 4 shrimp halves, and a pinch (roughly 1/36) of each of the other ingredients. Leave about a half an inch free on the sides. Beginning with the bottom edge, roll the sheet tightly over the filling. Fold in the ends as you go. Cut roll on a sharp diagonal to make two rolls. Place halves, seam side down, in a portable container. Repeat with remaining rice-paper wrappers. Use wax paper or plastic wrap between layers of summer rolls so that they don’t stick to each other. Cover top layer with damp paper towel and plastic wrap; chill. Serve with Spicy Peanut Dipping Sauce.
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