Mrs. Hampton's Spring Rolls

Here is meal share number 2! Thanks to my awesome sister Elizabeth! Ok... who am I kidding. Thanks to my awesome sister Buffy! I call her Buffy but her 'professional' name is ~Elizabeth~. So fancy.

So, on with this amazing recipe. I will be making this tonight. Once again it will be fun to add my favorites to this meal.  My sister had some advice for the sauce and that is instead of water, use coconut milk. Hope you all find this recipe useful!

Spring Rolls


Dipping Sauce:


Dipping sauce
2 tablespoons fresh ginger, minced
1/4 cup hot water
1/2 cup peanut butter
2 tablespoons soy sauce
4 tablespoons rice vinegar
1 teaspoon sugar
1 garlic clove, minced
1/4 teaspooon red pepper flakes


Rolls:


16 six-inch round sheets rice paper
3 ounces bean-thread noodles, cooked and drained
Shrimp- any amount
Chopped Lettuce (Can use cabbage, both colors)
Cilantro- any amount

To make the dipping sauce, combine the first seven ingredients in a small bowl and season to taste with red pepper flakes. Set aside.

To soften the rice paper, fill a pie plate or shallow baking dish with tepid water. Place 2 or 3 rice paper sheets in the water and allow them to soak about 45 seconds to one minute. Remove one at a time and carefully stack between sheets of paper towels. Continue soaking and draining until you have softened 16 rice sheets.

Turn over the stack and begin working from the bottom of the stack first. Place a softened rice paper sheet on a clean work surface. On the bottom third of the sheet, pile 1/4 cup of the noodle mixture. Just above the noodles, add cilantro, shrimp and then the lettuce. Or really however you want to stack it up. 

Fold the bottom of the paper up and over the noodle mixture, then fold each side toward the center, rolling gently and as tightly as possible from the bottom until completely rolled. Place the rolls seam-side down on a plate and continue until all the ingredients have been used.

Keep the assembled rolls under wet paper towels covered with plastic wrap. Normally spring rolls can be stored at room temperature for 3 hours, but because these rolls have shrimp, they need to be refrigerated or eaten immediately.   Refrigerating can cause them to dry out so keep that in mind.

Tips

Rice paper rolls can be purchased at an international grocery store. Because the rice paper is very fragile, be sure to buy extra to work with.

Hope you all enjoy this meal share.  I know I did! Thank you again Elizabeth for sharing it with us and I love the picture you sent! Very well presented! 

Blessings, 

Dani