A spring vegetable Vietnamese style rice paper roll is a healthy light lunch or snack!
This is a Vietnamese style rice paper roll that contains not traditional Vietnamese ingredients. You can make traditional rice paper rolls, but creative rolls are fun to make too. The main idea is to make the rice paper roll with light healthy ingredients!
Spring Vegetable and Shrimp Rice Paper Roll Recipe:
Poach 2 whole large shrimp in boiling water.
Cool the shrimp under cold running water.
Peel and devein the shrimp.
Remove the tails.
Cut the shrimp in half lengthwise and set them aside.
Place a few julienne sliced yellow carrot into a bowl.
Add a few thin slices of celery.
Add 6 thin julienne sliced snow peas.
Add a few thin julienne slices of water chestnut.
Add a few thin red bell pepper strips.
Add 1 thin sliced green onion.
Boil 2 cups of water over high heat.
Add sea salt.
Add the vegetable mixture.
Blanch the vegetables for 30 seconds.
Drain the water off of the vegetables.
Cool the vegetables under cold running water.
Drain the water off of the vegetables and set them aside.
Select a shallow pan that is wide enough for a 10" to 12" round rice paper wrapper to fit into. The pan should be deep enough to hold 1/2" of water.
Add 1/2" of boiling hot water to the pan.
Place a the dried rice paper wrapper into the hot water.
Reconstitute the rice paper wrapper.
When the rice paper wrapper becomes soft, carefully set the rice paper sheet on a wet counter top.
Place 1 small handful of sliced baby spinach leaves across 1/3 of the rice paper.
Place the vegetable mixture on the baby spinach leaves.
Place the shrimp halves on the vegetables and spinach leaves.
Sprinkle a few drops of sesame oil on the vegetables.
Fold the ends of the rice paper over the ingredients.
Roll the rice paper roll in a tube shape with both ends sealed.
Bias slice the rice paper roll in half.
Set the rice paper roll halves on a plate, so they lean against each other.
Serve with some tofu cubes that are marinated with a pinch of 5 spice powder, sesame oil and thin sliced green onion.
Serve with daikon radish kimchi and cabbage kimchi.
Place a little dab of hoisin sauce on the plate.
This is a very light plate of food with plenty of flavor. The vegetables should be cooked slightly crisp or al dente. The hoisin sauce is a nice accompaniment. Yummy! ... Shawna