Vietnamese Spring Rolls with Thai Mama Inspired Shrimp Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: Thai
Serves: 2 servings
Ingredients
  • Thai Mama Inspired Grilled Shrimp Salad recipe (first recipe above)
  • 1 package (12 ounces) 8½-inch rice paper wrappers
  • 6 lettuce leaves, thinly sliced
  • 1 cup carrots, cut into thinly sliced matchsticks or julienne
  • 2 small cucumbers, cut into thinly sliced matchsticks or julienne
  • 1 small beet, cut into thinly sliced matchsticks or julienne
  • fresh mint
Instructions
For shrimp and sauce:
  1. Follow the directions for the Thai Mama Inspired Grilled Shrimp Salad recipe from above then set aside.
For the spring rolls:
  1. In a large shallow plate with warm water, dip 1-2 sheet of rice paper into the warm water, let it soak until it starts to become soft, for about 15-20 seconds.
  2. Transfer the soft rice paper on a cutting board or a large plate. From the bottom third of the rice paper, lay down lettuce, cucumber, carrot, beet, and fresh mint leaves, then top with shrimp from the salad. The remaining dressing will be used as the dipping sauce.
  3. Begin rolling, tucking the bottom side and the sides in as you roll. Transfer to a plate, keep repeating until all shrimp are gone.
  4. Serve with remaining sauce as dressing for the salad along with fresh vegetables as a cucumber, fresh mint, carrot, and cilantro.
FAB TIP: For those who are making spring rolls for the first time, start with less filling. It is easier to roll. When you have more confidence you can add more filling.
Recipe by Fab Food Chicago at https://www.fabfoodchicago.com/fab-recipe-thai-grilled-shrimp-salad-4-ways-nattaya-worrakitpoonpol/