1 pound cooked shrimp, prawns, lobster, or crab meat
2 oz cellophane noodles (Bean thread noodles)
Red or Boston lettuce leaves (rinsed, dried, and tough ribs discarded)
Fresh mint leaves, basil leaves, cilantro leaves, washed, dried, and coarsely chopped
2 carrots, 1 stalk celery coarsely shredded
1 tbsp. rice vinegar
1 tbsp. water
1 tsp. superfine sugar
1/4 tsp. salt
Preparation
Slice shrimp or prawns in half lengthwise (hotdog style)
Soak bean thread noodles in boiling water for 15 minutes; drain well. Pat dry between paper towels. Cover and refrigerate until ready to use.
Soak a sheet of rice paper in a large shallow dish of warm water for about 10 seconds until soft but still flexible
Remove from water and place rice paper on a kitchen towel
Prepare the dressing, combine vinegar, sugar, water and salt
Mix the noodles, dressing ,carrots, celery and fresh herbs together in a bowl until thoroughly combined
Place on rice paper one piece of lettuce topped with 1 tbsp. noodle mixture, 1-2 slices of shrimp (don’t overfill) towards the lower edge of the rice paper.
Roll up the rice paper with mixture like a fat cigar
Serve with dipping sauce.1-2 per person.
Tips, Notes & Alternatives
Garlic-Lime Dipping Sauce for Appetizer:
1 red chili pepper, seeded and finely chopped
2 cloves garlic, minced
1/3 cup fresh lime juice
2-3 tbsps. fish sauce or low-sodium soy sauce
1/4 cup honey (or low calorie sweetener of your choice)
