I got a Martha Stewart Appetizers cookbook for my birthday, and so when I went to go visit my sister, we made these spring rolls our own. Every since she went gluten free, she's been missing the egg roll variety of Chinese food. We've tried to make some with gluten free varieties before and just been unsuccessful. With brown rice paper wraps this time however, we came close. These are a cold version, but they pack a lot of texture and flavor into a small roll.
Ingredients:
15 shrimp, detailed
4 ounces rice, cooked
1/2 head cabbage, cored and shredded
3 large carrots, peeled and cut into thin matchsticks
1/2 cucumber, seeded and cut into thin spears
1/2 red pepper, cut into thin spears
1/2 bunch basil, cut into ribbons
rice paper wraps
Preparation:
1. Bring small sauce pan of water to a boil. Add shrimp and remove from heat. Let stand for 3 minutes. Drain and cut into small pieces.
2. Mix rice, cabbage, carrots, red pepper, cucumber, basil, and shrimp in a bowl.
3. Place warm water in a bowl. Submerge one wrapper at a time into bowl until pliable, about 10 seconds. Top with filling and wrap tightly to seal.
4. Place finish roll on a plate and cover with a damp kitchen towel while assembling the remaining rolls.
5. Serve at room temperature with sweet and sour or peanut sauce.
Ingredients:
15 shrimp, detailed
4 ounces rice, cooked
1/2 head cabbage, cored and shredded
3 large carrots, peeled and cut into thin matchsticks
1/2 cucumber, seeded and cut into thin spears
1/2 red pepper, cut into thin spears
1/2 bunch basil, cut into ribbons
rice paper wraps
Preparation:
1. Bring small sauce pan of water to a boil. Add shrimp and remove from heat. Let stand for 3 minutes. Drain and cut into small pieces.
2. Mix rice, cabbage, carrots, red pepper, cucumber, basil, and shrimp in a bowl.
3. Place warm water in a bowl. Submerge one wrapper at a time into bowl until pliable, about 10 seconds. Top with filling and wrap tightly to seal.
4. Place finish roll on a plate and cover with a damp kitchen towel while assembling the remaining rolls.
5. Serve at room temperature with sweet and sour or peanut sauce.