RICE PAPER ROLLS WITH SHRIMP AND FRESH HERBS

Rice Paper Rolls with Shrimp and Fresh Herbs image

A quick and simple way to make Thai-style rice paper rolls at home.

Provided by WYERA

Time 1h5m

Yield 12

Number Of Ingredients 14

Ingredients

¼ (8 ounce) package dried rice vermicelli noodles
40 medium (blank)s cooked and peeled shrimp
24 medium (blank)s rice paper sheets
1 medium red bell pepper, julienned
1 medium mango, sliced
1 (8.5 ounce) package Asian slaw mix
1 bunch cilantro, finely chopped
1 bunch mint, finely chopped
1 bunch Thai basil, chopped
3 tablespoons mirin
1 tablespoon tamari
1 tablespoon rice vinegar
¼ teaspoon ground ginger
¼ teaspoon sesame oil

Steps:

Bring a pot of water to a boil. Remove from the heat and add vermicelli noodles. Let noodles soak until they're tender, about 5 minutes. Drain and let cool, about 10 minutes.
Slice shrimp in half lengthwise.
Place a rice paper sheet in hot water for about 4 seconds. Remove, shake off excess water, and transfer to a clean, flat surface. Starting with the shrimp, layer the other roll ingredients carefully at the top of the wrapper (leaving about 2/3 of the wrapper below the contents). Fold the left and right edges in and over the filling. Starting from the top, fold the wrap tightly.
Repeat the wetting, filling, and wrapping process to make remaining rolls until out of ingredients.
Mix mirin, tamari, rice vinegar, ginger, and sesame oil for sauce together in a small, resealable container. Seal and shake well. Pour into a dipping dish and serve with rolls.

Nutrition Facts : Calories 78 calories, Carbohydrate 11.4 g, Cholesterol 34.1 mg, Fat 1.1 g, Fiber 1.2 g, Protein 5.2 g, SaturatedFat 0.2 g, Sodium 129.3 mg, Sugar 4.4 g