tapioca flour, water, salt
These soft, uncooked rolls make a refreshing change to deep-fried spring rolls. Nutritious fillings including noodles, shrimp, fresh vegetables and aromatic herbs are wrapped in delicate rice paper sheets and served cold with a traditional dipping sauce. You can prepare these rolls up to 4 hours ahead and chill them in the refrigerator, covered with a clean dampened dish towel to keep them moist, until you're ready to serve. These rolls can also be steamed or fried.
Prepare the fillings
Finely shred 1 cup of Chinese or regular cabbage, grate 1 carrot, finely chop 1 tablespoon fresh cilantro (coriander), and thinly slice 1 scallion (spring onion).
Mix together ingredients
Mix the noodles, prepared dressing and vegetables together in a bowl until thoroughly combined.
Soak a rice paper sheet
Soak a sheet of rice paper in a large shallow dish of hot water for about 15 seconds, then drain well.
Place the fillings on the rice paper
Delicately place the sheet of rice paper out on top of a clean dry dish cloth. Place 2 tablespoons of vegetable and noodle mixture towards the lower edge of the rice paper (as shown in picture). Next, place 2-3 precooked shrimp on top of the mixture.
Fold over the bottom edge of rice paper
Neatly fold the bottom edge of the rice paper over the filling.
Fold in the sides
Then fold in the side edges of the rice paper.
Roll up
Roll up the rice paper roll to form a neatly packed cylinder (like a fat cigar). Repeat the above process until you have made 8 rolls, or enough to serve 4 as an appetizer.
Serve with Nuoc cham dipping sauce
