INGREDIENTS:

 

500 grams KOMEYA Sotanghon

24 medium Shrimp, shelled and deveined)

12 pcs  Rice paper sheets (8-inch diameter)

1⁄2 head Napa Cabbage or 1⁄2 head savoy cabbage (julienned or shredded) or 1⁄2 head bibb lettuce, thinly sliced (julienned or shredded)

1 cup  Carrot (julienned or shredded)

1⁄2 cup  Red bell pepper (julienned or shredded)

24 leaves  Fresh mint

1 tablespoon  Cilantro, Chopped (optional)

12pcs  Transparent rice wrappers/ paper sheets

 

Spring roll dipping sauce

3 Tbsps Hoisin Sauce

2 Tbsps Peanut Butter

1 Tbsp  Chili Garlic sauce

4 Tbsps Water

 

PROCEDURE:

 

  1. Cook shrimps in boiling water for 3 minutes. Cool and halved the shrimps lengthwise with a knife.

  2. Fill a dish larger than the rice paper sheets with cool/room temperature water. Quickly dip one sheet in the water. You must be fast so the sheet does not get too wet.

  3. Allow all water to drip off and place on clean, dry work surface. Blot the top of the rice paper with a paper towel. ONLY work one roll at a time. Time to ROLL! The wrapper will still be a little stiff at the beginning but will soften perfectly for rolling by the time you finish piling on the ingredients.
  4. Lay 4 halves of the shrimp (2 shrimp - 4 C's) in a line near the bottom 1/3 of the round. Top with some cabbage or lettuce, then some noodles, carrots, bell pepper and cilantro. Finish by placing two mint leaves on top. Try to keep the ingredients compact and piled on top of the shrimp.

  5. Starting with the side closest to you, begin to roll up tightly. If you stop halfway and gently pull back on the roll to tighten it will adjust and settle the ingredients and make it easier and tighter to finish rolling. At the end the wrapper will adhere to itself. Just wet by running a damp finger over the top if you feel it is not sealed well.

  6. You should have paper left over after everything is neatly tucked and rolled. Just simply cut them off using a sharp knife.

  7. Place the roll on a platter and cover with damp paper towel or plastic wrap, then a kitchen towel to prevent drying. Clean work surface to make sure it is dry and free of any leftovers from the previous roll. Repeat with a new rice paper sheet. Work ONE at a time as the sheets are sticky! They will stick to each other instantly so only wet one at a time.