Ingredients with Measurements:
- 8 rice paper wrappers
- 1 cup cooked vermicelli noodles
- 1 cup shredded carrots
- 1 cup shredded cucumber
- 1 cup fresh Thai basil leaves
- 1/2 cup chopped peanuts
- 8 large cooked shrimp, peeled and deveined
Special equipment needed:
- Large bowl of warm water
- Cutting board
- Sharp knife
Step-by-step instructions:
1. Soak one rice paper wrapper in warm water for 10-15 seconds until it becomes pliable.
2. Place the wrapper on a cutting board and add a small amount of vermicelli noodles, carrots, cucumber, Thai basil leaves, and chopped peanuts in the center of the wrapper.
3. Add one cooked shrimp on top of the vegetables.
4. Fold the sides of the wrapper in towards the center, then roll the wrapper tightly from the bottom to the top.
5. Repeat with the remaining ingredients to make 8 spring rolls.
Time:
Preparation time: 20 minutes
Cooking time: None
Temperature:
Room temperature
Serving size:
8 spring rolls
Nutritional information:
Calories: 150
Fat: 5g
Carbohydrates: 20g
Protein: 8g
Fiber: 2g
Substitutions for ingredients:
- Cooked chicken or tofu can be substituted for shrimp.
- Mint leaves can be used instead of Thai basil.
- Sliced bell peppers or jicama can be used instead of cucumber.
Variations:
- Add sliced avocado or mango for a sweet and creamy twist.
- Use different types of herbs, such as cilantro or parsley.
- Add a spicy kick with sliced jalapeño or red pepper flakes.
Tips and tricks:
- Don't overstuff the spring rolls or they will be difficult to roll.
- Use warm water to soften the rice paper wrappers.
- Serve with a dipping sauce, such as peanut sauce or sweet chili sauce.
Storage instructions:
- Store leftover spring rolls in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Spring rolls are best served cold, but can be reheated in the microwave for 10-15 seconds if desired.
Presentation ideas:
- Arrange the spring rolls on a platter with a dipping sauce in the center.
- Serve on a bed of lettuce for added color and texture.
Garnishes:
- Sprinkle chopped peanuts or sesame seeds on top of the spring rolls.
- Add a sprig of fresh Thai basil or cilantro on top.
Pairings:
- Serve with a side of steamed rice or a Thai salad for a complete meal.
Suggested side dishes:
- Thai cucumber salad
- Tom yum soup
- Pad Thai noodles
Troubleshooting advice:
- If the rice paper wrappers tear, use a second wrapper to reinforce the roll.
- If the spring rolls are too dry, add more dipping sauce.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash hands and utensils before handling food.
- Cook shrimp thoroughly before using.
Food history:
- Spring rolls originated in China and were later adapted by other Asian countries, including Vietnam and Thailand.
Flavor profiles:
- Fresh, crunchy, and herbaceous with a hint of sweetness and saltiness.
Serving suggestions:
- Serve as an appetizer or light lunch.
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Region: Thai