Thai Spring Rolls

“Professional” Spring Rolls

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My Spring Rolls!

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So, you can’t/won’t cook?

Me either! I am the quintessential non-chef.  Thankfully I passed the “gourmet gene” on to my two boys but I happily open a can of tuna, steam some vegetables and rice, shake up some protein and hit the gym with my Corelle containers.

This one is worth the effort.

I did it, I made them! And if I do say so myself, mine are awesome.

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Thai Spring Rolls

20 circle rice paper wrappers
20 cooked shrimp
40 basil leaves
40 mint leaves
1 carrot sliced into shreds with vegetable peeler
2 cups torn butter lettuce (or romaine without spines of leaves)
1 skein vermicelli rice noodles cooked
1 cup bean sprouts
4 stalks green onion finely chopped
pie pan of very warm water

Spread all ingredients out on a work surface. Remove tails from shrimp and cut shrimp in half lengthwise.

Dip a rice wrapper into the warm water until soft and pliable. On a clean dry cutting board, fold it in half so you have the straight line of the half circle at the top. Place your filling a little off the center in a vertical line. Start with two shrimp halves end to end, cut side up (so the pink shows through when it’s wrapped). Top with two basil leaves, two mint leaves, and a small portion of each remaining ingredient. Arrange so ingredients will be peeking out of one or both ends.
Starting at the corner your filling is closest to, wrap that corner over filling, (If you only want ingredients showing from one end, fold an inch of the bottom up right now) then begin rolling tightly. Place seam side down on a large platter and cover with plastic wrap.
Makes 20 Rolls.
*If this is your photo “Ms. Pro Chef” let me thank you personally.
Ok gang, go make them! Eat them, enjoy every nutritious calorie!
Thai Spring Rolls: A guilt free, out of the ordinary, ”take a break from boring” recipe from a Non-Chef!
xokp
If you have a wonderful “Non Chef” story or recipe to share, please do. We culinary-challenged friends have to stick together!
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