Vietnamese Spring Rolls Shrimp

                                                        Vietnamese Spring Rolls Shrimp

Vietnamese Spring Rolls Shrimp Ingredients

large shrimp (12 to 15 per pound), peeled and deveined

2 ounces dried bean thread noodles

12 rice paper wrappers (8- to 10-inch circles), plus a few extra in case some tear

12 sprigs cilantro 24 mint leaves 3 scallions, green part only, cut
into2-inch pieces

1⁄2 cup hoi sin sauce

12 bamboo or wooden skewers

Vietnamese Spring Rolls Shrimp Cooking Description

1.Thread 1 shrimp onto a skewer, starting at the neck end of the shrimp and pushing the skewer through the shrimp the long way until it comes out of the tail. (This will keep the shrimp from curling while it cooks.)

2.Bring 2 quarts salted water to a boil in large pot over high heat. Fill a large bowl halfway with ice water and set it aside. Add as many shrimp skewers to the boiling water as will fit while keeping all the shrimp submerged. Cook until the shrimp are pink and firm, about 2 minutes. Using tongs, transfer the shrimp to the ice water to cool. Repeat with any remaining shrimp.Vietnamese Spring Rolls Shrimp

3.Meanwhile, cover the bean thread noodles with boiling water in a large bowl and let them soak until they are soft, about 15 minutes. Drain the noodles and run them under cold water until they’re cool. Squeeze out any excess water with your hands. Set the noodles aside.

4.Drain the cooled shrimp. Remove them from the skewers and blot dry with paper towels.

5.Fill a baking dish large enough to hold a rice paper sheet without crimping its edges with 1 to 2 inches warm water. Place a rice paper sheet in the warm water and soak only until it is soft, about 30 seconds. Remove the sheet from the water and carefully place it on your work surface. Set 1 shrimp in the middle of the sheet. Top the shrimp with 1 heaping tablespoon bean thread noodles, 1 cilantro sprig, 2 mint leaves, and 2 or 3 pieces of scallion. Fold the sides of the rice paper sheet over to cover the filling. Fold the bottom of the sheet up and slightly over the filling, and roll the bundle up to create a small sealed package. Set aside seam side down. Repeat the process with the remaining ingredients to form 12 rolls in all. (The rolls can be covered tightly with plastic wrap and refrigerated for up to 2 hours.)

6.To serve, place the hoi sin sauce in a small bowl and serve it with the rolls as a dipping sauce.