Description

Recipe by a local Asian supermarket

Ingredients

1/2 bag of uncooked Rice Noodles
2 Cucumbers
1 bunch of Cilantro (optional)
1 lb cooked Pork, Chicken, or peeled Shrimp
1/2 Head Lettuce -sliced thin
1 pkg of Spring Roll Wrappers
1 Large bowl filled with warm-hot water

Optional ingredients: bean sprouts, various herbs, chives

Directions

Cook the rice noodles according to the instructions on the back of the label.

Thinly slice the cucumbers, meat, and halve the shrimps.

Finely shred the head lettuce.

Soak 1 spring roll wrap in the warm water for 5-10 seconds and transfer to a plate.

If the wrap feels too wet, use a towel to lightly dry it. Allow the wrap a few seconds to soften.

Time to pile up the filling: Start with the meat, then the noodles, cilantro, cucumbers and shredded lettuce.

With a firm grip of the bottom, carefully roll the spring rolls up. When half of the wrap has been rolled, fold in the sides and continue to roll.

Serve immediately with dipping sauce. To store, do not refrigerate. Use plastic wrap to prevent hardening of the wrap, and can only be kept for 1 day at room temperature.

Asian Market’s tip: For a tastier spring roll without the hassle of preparing a dipping sauce, try this option: Sweat 1 sliced yellow onion in a pan with butter. Add in thinly sliced beef or shrimp with a touch of oyster sauce and black pepper. Cook the meat until it has just cooked through. Immediately remove from heat, allow to cool, and use in substitution of boiled meat.