It is my favorite meal all the time, I can eat it like that each day 🙂 I like to make my sparkling spring rolls with sturdy garlic-lime shrimp sauce taste. This time I made with shrimp however you can make with any type of meat you like 🙂 It is fresh and yummy!
When you are making your very own sparkling spring rolls at domestic, you may add any types of veggies I like such as lettuce, pineapple, hard mango, carrot, cucumber, etc … However, you want to have Asian herbs
1/2 tsp. fish sauce
6 tbsp. rice vinegar
2 tbsp. toasted sesame oil
1 tbsp. sugar
2 cloves garlic, crushed with press
4 oz. thin rice noodles
4 oz. shredded carrots
8 oz. cooked, peeled shrimp, cut lengthwise in half
1 small Granny Smith apple, thinly sliced
1 C. packed fresh cilantro leaves
1 C. packed fresh mint leaves
12 large dried rice paper wrappers
In a small bowl, whisk fish sauce, vinegar, sesame oil, sugar, garlic, and 1/4 cup water; set aside sauce. Cook rice noodles as label direct; rinse with cold water and drain well. With kitchen shears, snip noodles 3 or 4 times to shorten and untangle; set aside.
For 2 cups warm water into a shallow pie plate or cake pan. Arrange carrots, shrimp, apple slices, and herbs in separate dishes. Line a large platter with damp paper towels.
Working with 1 at a time, submerge rice paper wrapper in warm water just until soft. Remove from water, letting excess drip off, then spread out on cutting board. Layer a few leaves of herbs, 3 tablespoons noodles, 2 tablespoons carrots, 2 apple slices, and 4 shrimp halves across the bottom third of the wrapper. Lift the bottom of wrapper up over filling, tucking under and rolling tightly. Fold in sides, then continue rolling to seal. Place on prepared platter. Cover with damp paper towels. Repeat with the remaining ingredients.
Slice each roll in half. Serve with sauce. Rolls may be assembled and refrigerated, covered with damp paper towels and plastic wrap, up to 3 hours ahead. Remove from the refrigerator 10 minutes before serving.