Name: Fresh Shrimp Spring Rolls
Prep time: 30 min
Cook time: 30 min
Yield: 2
Ingredients: Uncooked bean threads (cellophane noodles) - 2 ounces; Oil, or more as needed - 2 tablespoons; Tofu, drained and sliced into strips - 8 ounces; Rice paper sheets - 8; Fresh basil - 1 bunch; Fresh cilantro - ⅓ cup; Bean sprouts - 1 cup; Cucumber, peeled and julienned - 1; Carrot, peeled and julienned - 1 medium; Shredded lettuce - 1 cup; Chopped onion - ½ cup; Cooked small peeled and deveined shrimp - 16; Sweet chili sauce - 2 ounces; Soy sauce - 1 tablespoon; Lemon juice - 1 tablespoon

Ingredients for - Fresh Shrimp Spring Rolls

1. Uncooked bean threads (cellophane noodles) 2 ounces

2. Oil, or more as needed 2 tablespoons

3. Tofu, drained and sliced into strips 8 ounces

4. Rice paper sheets 8

5. Fresh basil 1 bunch

6. Fresh cilantro ⅓ cup

7. Bean sprouts 1 cup

8. Cucumber, peeled and julienned 1

9. Carrot, peeled and julienned 1 medium

10. Shredded lettuce 1 cup

11. Chopped onion ½ cup

12. Cooked small peeled and deveined shrimp 16

13. Sweet chili sauce 2 ounces

14. Soy sauce 1 tablespoon

15. Lemon juice 1 tablespoon

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.