Rice Paper Shrimp Rolls
Prepare the dipping sauce first by simply whisking together all the ingredients until smooth. Let stand for at least 30 minutes so the flavors can better meld and harmonize. Stored in the fridge in an airtight container, this can be prepared and saved up to a week in advance.
For the rice paper rolls, have all your vegetables and shrimp prepared before beginning to roll, because the process moves quickly, and the rice paper can dry out just as fast.
Fill a large bowl with warm water. Dip one sheet of rice paper in and gently turn until it starts to soften; no more than 30 - 60 seconds.
Place the pliable rice paper on a clean dish towel. Arrange small amounts of the cabbage, cilantro, beansprouts, cucumber, carrots, and 3 shrimps in a line down the lower third of the round, leaving a 1-inch border on either end. Be careful not to overload the filling because a little bit goes a long way, and it will be very difficult to close the rolls if they’re overstuffed.
Fold bottom and top borders of rice paper down over the filling, then roll into a neat, tight cylinder. Place the roll, seam side down, on platter and keep covered with a very lightly moistened dish towel until you’re ready to serve. Repeat with the remaining ingredients. Though best fresh, the rolls can be prepared up to 6 hours in advance, if kept covered and chilled.
Serve with dipping sauce on the side.
Makes 5-6 Servings
1/2 Cup Lime Juice
1/4 Cup Soy Sauce
2 Tablespoons Hoisin Sauce
1 Tablespoon Coconut Sugar or Dark Brown Sugar, Lightly Packed
1 Tablespoon Rice Vinegar
1/2 Teaspoon Crushed Red Pepper Flakes
Rice Paper Rolls
10 - 12 (8-Inch Round) Sheets Rice Paper
2 Cups Shredded Purple Cabbage
1 Cup Fresh Cilantro
1 Cup Beansprouts (Mung Bean or Soy Bean)
1 Seedless English Cucumber, Quartered and Thinly Sliced
1 Cup Shredded Carrots
1/2 Pound New Wave Foods Shrimp, Lightly Steamed