fresh-spring-rolls-with-grapes-shrimp-and-tri-color-nuos-charm

DIRECTIONS

To cook bean thread noodles, follow instructions on package. Strain, chill and set aside.

Fill a large bowl with cool water to dip the rice papers. Quickly dip each rice paper in water, shake off excess water, and then lay out on a counter covered with plastic wrap. Allow rice papers to sit and absorb the water for about 4 – 5 minutes or until they are opaque and pliable. Tip: rice paper rolls are best made the day of serving

To assemble spring roll: On one side of the rice paper stack ingredients in order of appearance centering the ingredients on the lower third of the round. (This is like filling and rolling a burrito or egg roll.) Fold lower third of wrapper up over filling and fold outer edges inwards to close the ends then continue rolling up like an egg roll or burrito to complete the cylinder. The rice paper round will stick to itself, sealing the edge. Serve, either whole or cut in half on a bias, accompanied by Tri Color Nuoc Cham.

For sauce: Mix all ingredients together and refrigerate until ready to serve.

Ingredients

1 sheet rice paper, 8 1/2-inch diameter
3 tablespoons California grapes, halved, red, green and black
3 sprigs fresh cilantro
2 tablespoons shrimp, cooked
1 tablespoon carrots, shredded
2 tablespoons green cabbage, very thinly sliced
2 tablespoons bean sprouts
2 tablespoons bean thread noodles, cooked
1 tablespoon mint leaves, fresh, torn

Tri-Color Nuoc Cham Sauce

1/2 cup Thai sweet chili sauce
2 tablespoons fish sauce
3/4 cup unseasoned rice vinegar
3 tablespoons sugar
3/4 tablespoon ginger, fresh, minced
2 tablespoons cilantro, fresh, chopped 1/8 -1/4 inch
2 tablespoons lemon juice, fresh
2 tablespoons orange segments, diced 1/8 inch
2 tablespoons red pepper, diced 1/16 inch
1/2 cup California grapes, black, thinly sliced
2 tablespoons lemongrass, finely minced

DIRECTIONS

To cook bean thread noodles, follow instructions on package. Strain, chill and set aside.

Fill a large bowl with cool water to dip the rice papers. Quickly dip each rice paper in water, shake off excess water, and then lay out on a counter covered with plastic wrap. Allow rice papers to sit and absorb the water for about 4 – 5 minutes or until they are opaque and pliable. Tip: rice paper rolls are best made the day of serving

To assemble spring roll: On one side of the rice paper stack ingredients in order of appearance centering the ingredients on the lower third of the round. (This is like filling and rolling a burrito or egg roll.) Fold lower third of wrapper up over filling and fold outer edges inwards to close the ends then continue rolling up like an egg roll or burrito to complete the cylinder. The rice paper round will stick to itself, sealing the edge. Serve, either whole or cut in half on a bias, accompanied by Tri Color Nuoc Cham.

For sauce: Mix all ingredients together and refrigerate until ready to serve.

Notes

This is a Gluten-free recipe
This is a Dairy-free recipe

Servings

1 serving