Are you looking to get your kids involved in dinner prep? This meal will do the trick!
Course
Dinner
Cuisine
Asian
AuthorErin Brighton
Ingredients
Rice paper wrappers
1/2lbshrimp, peeled and deveined
3tablespoonstamari sauce, divided (or soy sauce)
1small handful thin rice noodles, uncooked
Large bunch, Thai basil
2to 3 carrots, thinly sliced
1English cucumber, thinly sliced
Bunch of scallions, chopped
Handful of cilantro, chopped
1lime
Instructions
Shrimp
Peel and devein shrimp. In a small saucepan, use enough water to cover shrimp - about 3 to 4 cups.
Add tamari sauce. Bring to a boil and cook for 3 to 4 minutes until shrimp is cooked.
Remove the shrimp from the water. Keep the water!
In a small bowl, squeeze the juice of one lime over the shrimp.
Add 1 tablespoon of tamari, a little bit of salt and a handful of chopped cilantro.
Toss the shrimp so that it is evenly coated.
Rice Noodles
Take a small handful of the smallest rice noodles you can find and add it to the poaching liquid used to cook the shrimp.
Follow the directions on the package or cook for about 6 - 8 minutes.
Drain and set aside.
Veggies
Prepare the veggies and set out in serving dishes - thinly slice the carrots and cucumbers. Chop the green onions and a little more cilantro. Wash and dry the Thai basil leaves.
Rice wrappers
In a pie plate, add very hot water.
Dip rice paper wrappers into the hot water one at a time.
Make your spring rolls by layering a basil leaf, chopped veggies, rice noodles, and shrimp.
Fold one end of the rice wrapper over the ingredients. Fold in the sides and then finish wrapping the roll with the final side.