Cost per serving $5.02 view details
- 5 romaine lettuce leaves, halved
- 1/2 cup carrots, julienned
- 1/2 cucumber, julienned
- 3 spring onions, julienned
- 1/4 cup roasted & unsalted peanuts, crushed
- 1/4 cup cilantro, packed & bruised
- 1/4 cup basil, packed & bruised
- 1/4 cup mint, packed & bruised
- 1/2 lb. raw shrimp, deveined & peeled
- 1 1/2 tsp. five spice powder
- 1 lime, juiced
- 4 oz vermicelli noodles
- 10 sheets of rice paper
- Take shrimp and split in half lengthwise -- they will fit better this way. Mix with juice of 1 lime and five spice powder. Cover and let sit in fridge for at least 30 minutes while you prep your other ingredients.
- When you cut the spring onions, slice solid white part lengthwise, reserving the long green leaves. Split the leaves in half lengthwise and reserve for decor. Cucumber and carrots should be about 3 inches long. Crush your peanuts with a rolling pin or with the bottom of a measuring cup. Your peanuts should be skinless.
- Take your herbs and bruise them. Just tap them a few times with the back of a measuring cup or with the end of a knife. This releases the oils and makes them more flavorful, as you are not chopping them.
- Cook vermicelli according to instructions. While this is happening, lightly oil or spray pan and cook shrimp. They should cook very quickly, so be careful. Let both the noodles and shrimp cool.
- Set your ingredients within easy reach on the table along with two plates sprayed lightly with cooking spray and a large bowl with water.
- Dip a sheet of rice paper in the water for 5 seconds, making sure that all parts have been dipped. Unwatered portions will just crack when you roll. Place sheet on one of the plates. It will get softer within 30 seconds.
- On the side closest to you, place down half a leave of lettuce leaving about a 3/4 inch border around the edge. Then lay down a few leaves of each herb. Then carrots, onions, cucumbers. Sprinkle with peanuts. Then lay down 4 shrimp halves. Then grab some noodles to place on top. I found that the lettuce on the bottom and noodles on the top made it easier to roll and kept the paper from breaking.
- Grab the edge of the rice paper and fold up, rolling over one whole time. Then, fold in the sides. Place down a spring of the onion leaves so it is sticking out. Finish rolling. This is a good video for showing how to do it another way if this makes no sense: http://www.youtube.com/watch?v=IfI1wMeDXhg
- Place on sprayed plate. The rolls will stick to the plate and they will stick to each other, hence the spray. So be careful not to let them touch.
- For more pictures of this dish, a dipping sauce, and tons of recipes, go here: http://www.bakingbarrister.com/2010/07/spring-rolls-chicken-satay-peanut.html (or click the link below)
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|Amount Per Serving||%DV|
|Serving Size 255g|
|Recipe makes 4 servings|
|Calories from Fat 59||23%|
|Total Fat 6.57g||8%|
|Saturated Fat 1.11g||4%|
|Trans Fat 0.0g|
|Total Carbs 30.63g||8%|
|Dietary Fiber 5.3g||18%|