Asian BBQ Shrimp Spring Rolls
East meets West in this delightful appetizer! Be sure not to overly saturate the rice paper. When you see the rice paper look almost "transparent," it's time to remove it from the liquid. Stuff, roll, wrap, and devour!
- 1 ounce rice noodles soaked and drained
- 1/3 cup cabbage finely shredded
- 1/4 cup carrot grated
- 2 ounces green onion sliced
- 1 ounce sesame seeds toasted
- 6 each cilantro
- 1/4 pound shrimp peeled and deveined, cut in half lengthwise
- 4 6-inch round sheet rice paper
- 1/3 cup hoisin sauce
- 3 tablespoons ketchup
- 1 1/2 teaspoons ginger peeled and grated
- 1/4 teaspoon Chinese 5 spice powder
- 2 tablespoons rice vinegar
- 2 tablespoons water
- In a large bowl combine rice noodles, cabbage, carrots, green onion and sesame seeds.
- Place cilantro and shrimp in another bowl.
- Fill a pie pan with warm water, place one rice paper sheet in the water to rehydrate.
- After about 45 seconds place the softened rice sheet on a clean work surface.
- Pile 2 ounces of the noodle mixture on the bottom third of the rice sheet.
- Just above the noodles place the shrimp outer skin side down, top with cilantro leaf.
- Fold the bottom of the paper up and over the noodle mixture, and then fold the sides toward the center, rolling gently and tightly as possible until completely rolled.
- Place rolls seam side down on a plate, cover with a damp towel until you have rolled all six.
- Store at room temperature up to three hours, do not refrigerate.
- Asian Barbecue Sauce: In a mixing bowl, combine the hoisin sauce, ketchup, ginger, five spice powder, rice vinegar, and 2 tablespoons of water, and whisk well.