6 rice or tapioca flour wrappers (8.5 inch diameter)
3 oz. rice vermicelli or mung bean threads
12 large cooked shrimp, deveined and tails removed, sliced in half lengthwise to make 24 pieces
1 small mango, peeled and seed removed, halved and sliced to thin half moons
1 medium avocado, halved and pit removed, sliced to thin half moons
24 small mint leaves
6 T cilantro leaves
1T lime juice
1T tamari
Instructions
Place vermicelli noodles/bean threads in medium bowl and fill with boiling water. Let
noodles/threads soak, stirring occasionally, for 5 min./until soft. Drain in colander and rinse
with cold water, stirring to separate. Drain well.
In small bowl, combine cooked shrimp, lime juice and tamari. Let sit to marinate for several
minutes.
To assemble rolls, dip a rice wrapper into warm water, submerging entire wrapper, until
softened.
Lay wrapper onto non-stick surface such as a plastic cutting board and starting at one end of
wrapper, make a line of 4 shrimp and 4 mint leaves down center of edge of wrapper. Layer on
mango, avocado, and top each with 2T of rice noodles/bean threads, 4 small mint leaves, and
1T cilantro leaves.
Fold sides of rice wrapper to center, overlapping filling and roll lengthwise to align roll over
filling. Do not overfill rolls.
Set rolls shrimp side up on tray and slice in half on bias to serve or serve whole.
Serving
Suggestions
Serve with dipping sauce. Substitute baked, flavored tofu or other vegetables for shrimp if desired.
Originally Submitted
2/2/2014
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