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1 Bring a pot of water to a boil and cook the unshelled shrimp till pink and opaque, around two to three minutes or so. Fish out the shrimp but keep the water boiling; add the rice noodles and cook for a minute or so. Drain and rinse in cool water. 2 Peel and slice the shrimp in half lengthwise. 3 Peel apart the lettuce leaves and slice into thin strips. Peel and julienne the carrots and cucumber; mince up the herbs and scallions. 4 You’ll need a large bowl or pan, big enough to accommodate the rice paper round. Fill with warm water, and soak one wrapper for around a minute or so, until it’s soft and pliable.
5 Lay the wrapper on a plate or other flat surface. You’ll be placing your ingredients in the bottom half of the wrapper – if this is your first time making spring rolls, it’s a good idea to start with smaller quantities. Begin with a small handful of lettuce in the bottom third of the wrapper, and add an approximately equal amount of rice noodle. Top with a neat row of cucumbers and another neat row of carrots. Lay a row of shrimp close to the middle of the wrapper, pink side down. Sprinkle with some of the herb mixture.
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