Recipe information
Ingredients for - Fresh Shrimp Spring Rolls
1. Uncooked bean threads (cellophane noodles) - 2 ounces
3. Tofu, drained and sliced into strips - 8 ounces
8. Cucumber, peeled and julienned - 1
9. Carrot, peeled and julienned - 1 medium
12. Cooked small peeled and deveined shrimp - 16
How to cook deliciously - Fresh Shrimp Spring Rolls
1. Stage
Cover noodles with boiling water for 20 minutes. Drain and set aside.
2. Stage
Heat oil in a skillet over medium-high heat. Add tofu strips; pan-fry until golden, 5 to 7 minutes per side. Remove from heat and let cool, about 10 minutes.
3. Stage
Fill a large bowl with hot water. Dip one sheet of rice paper in the water for 20 seconds, then lay flat. Place 2 basil leaves, 2 cilantro leaves, 3 to 4 bean sprouts, a small handful of cucumber, carrot, lettuce, and onion, 2 shrimp, and 1 strip of tofu in rows across the middle of the rice paper. Fold the wrapper at both ends and roll tightly. Repeat with remaining ingredients.
4. Stage
Combine chili sauce, soy sauce, and lemon juice in a small bowl for dipping sauce. Serve with spring rolls.
