These Asian wrappers are rolled tightly, packing lots of freshness on the inside from herbs, fruit, and vegetables.
|Dried rice noodles||1 Ounce|
|Peanut sauce||1 Tablespoon|
|Wraps||4 (((12 inch, vetnamese salad roll)))|
|Cooked peeled and deveined shrimp||3 Ounce , halved|
|Avocado||1 Medium , slice (((12 pieces)))|
|Mango||1 Medium , julienned (((12 pieces)))|
|Red lettuce leaves||1 Cup (16 tbs)|
|Thai basil||1/4 Cup (4 tbs) , torn (((tightly packed)))|
|Fresh mint||1/4 Cup (4 tbs) , torn (((tightly packed)))|
|Radish sprouts||2 1/2 Ounce (((1 package)))|
1.Bring a small pot of water to a boil over high heat.
2.Place the rice noodles in a small, heat-resistant bowl. Pour in boiling water to cover them. Let stand until softened, about 4 minutes. Transfer the noodles to a fine-mesh sieve. Drain well.
3.Transfer to a small bowl. Stir in the peanut sauce. Set aside.
4.Fill a large container (big enough to fit the salad roll wrapper) with warm water. Working with 1 wrapper at a time, soak the wrapper in the water until just pliable but not limp, about 30 seconds. Transfer to a work surface.
5.On the wrapper, layer as follows: the shrimp, avocado, mango, lettuce, basil, mint, and sprouts. Top with the rice noodles. Fold the bottom of the wrapper over the filling. Fold in the ends, rolling like a burrito into a tight cylinder.
6.Transfer the rolls with the seam side down to a plate. Cover with a damp kitchen towel and refrigerate.
7.To serve, cut the rolls into thirds using a wet knife. Transfer to a serving platter and enjoy!