Rice Paper Rolls with Shrimp and Fresh Herbs

Name: Rice Paper Rolls with Shrimp and Fresh Herbs
Total time: 65
Yield: 12
Ingredients: ¼ (8 ounce) package dried rice vermicelli noodles; 40 cooked and peeled shrimp; 24 rice paper sheets; 1 medium red bell pepper, julienned; 1 medium mango, sliced; 1 (8.5 ounce) package Asian slaw mix; 1 bunch cilantro, finely chopped; 1 bunch mint, finely chopped; 1 bunch Thai basil, chopped; 3 tablespoons mirin; 1 tablespoon tamari; 1 tablespoon rice vinegar; ¼ teaspoon ground ginger; ¼ teaspoon sesame oil

Recipe by WYERA from allrecipes.com

Dinner,Lunch,Appetizer 1 Hr. 5 Mins.

Ingredients

12 servings

•

¼ (8 ounce) package dried rice vermicelli noodles
•

40 cooked and peeled shrimp
•

24 rice paper sheets
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1 medium red bell pepper, julienned
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1 medium mango, sliced
•

1 (8.5 ounce) package Asian slaw mix
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1 bunch cilantro, finely chopped

•

1 bunch mint, finely chopped
•

1 bunch Thai basil, chopped
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3 tablespoons mirin
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1 tablespoon tamari
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1 tablespoon rice vinegar
•

¼ teaspoon ground ginger
•

¼ teaspoon sesame oil

Instructions

Bring a pot of water to a boil. Remove from the heat and add vermicelli noodles. Let noodles soak until they're tender, about 5 minutes. Drain and let cool, about 10 minutes.
Slice shrimp in half lengthwise.
Place a rice paper sheet in hot water for about 4 seconds. Remove, shake off excess water, and transfer to a clean, flat surface. Starting with the shrimp, layer the other roll ingredients carefully at the top of the wrapper (leaving about 2/3 of the wrapper below the contents). Fold the left and right edges in and over the filling. Starting from the top, fold the wrap tightly.
Repeat the wetting, filling, and wrapping process to make remaining rolls until out of ingredients.
Mix mirin, tamari, rice vinegar, ginger, and sesame oil for sauce together in a small, resealable container. Seal and shake well. Pour into a dipping dish and serve with rolls.