Crispy Gluten-Free Rice Paper Spring Rolls with Shrimp

Ingredients

• 12 sheets Rice paper wrappers
• 1/2 lb Shrimp
• 2 oz Rice vermicelli noodles
• 1/2 cup Carrots
• 1/2 cup Cucumber
• 1/4 cup Mint leaves
• 1/4 cup Cilantro
• 6 leaves Lettuce leaves
• 1/4 cup Sweet chili sauce

Instructions

1. 1Place the 2 oz rice vermicelli noodles in a medium heatproof bowl. Bring 4 cups of water to a boil in a 2-quart saucepan over high heat until it reaches 200-212°F (93-100°C). Carefully pour the hot water over the noodles and let them soak for 3 to 5 minutes, or until they are tender but still have a slight bite. Drain the noodles thoroughly in a colander and set aside.
2. 2Bring 4 cups of water to a boil in the 2-quart saucepan over high heat. Add the 1/2 lb shrimp and cook for 2 to 3 minutes, until they turn pink and opaque throughout, reaching an internal temperature of 145°F (63°C). Drain the shrimp, then immediately transfer them to a bowl of ice water for 2 minutes to stop cooking. Drain again, pat dry, and cut the cooked shrimp into 1/2-inch pieces. Cut the 1/2 cup carrots into 2-inch long, 1/8-inch thick matchsticks. Cut the 1/2 cup cucumber into 2-inch long, 1/8-inch thick matchsticks. Set aside the 1/4 cup mint leaves, 1/4 cup cilantro, and 6 leaves lettuce leaves.
3. 3Fill a shallow dish, such as a pie plate or a 9x13-inch baking dish, with warm water heated to 100-110°F (38-43°C). Dampen a clean cutting board or large plate with a small amount of water to create a non-stick work surface for rolling.
4. 4Dip one of the 12 sheets rice paper wrappers into the warm water for 15 to 30 seconds, or until it becomes soft and pliable. Carefully lay the softened wrapper flat on your damp work surface. In the lower third of the wrapper, arrange a small portion (approximately 1/12th of the total) of the cooked rice vermicelli noodles, the cut shrimp, carrots, cucumber, mint leaves, cilantro, and one of the lettuce leaves, leaving about 1 inch of space clear on the left and right sides.
5. 5Fold the left side of the rice paper wrapper inward over the filling, then fold the right side inward. Starting from the bottom edge of the wrapper closest to you, tightly roll the wrapper upwards, enclosing the filling completely, until you reach the top edge.
6. 6Repeat steps 4 and 5 with the remaining 11 sheets rice paper wrappers and the rest of the prepared filling ingredients until all ingredients are used and you have 12 spring rolls.
7. 7Serve the spring rolls immediately with the 1/4 cup sweet chili sauce for dipping.

Related Guides