|Preparation Time||15 Minutes|
|Cooking Time||45 Minutes|
|Total Time||1 Hour|
|Meal||Lunch; Dinner; Snack|
|Type||Appetizer; Side Dish|
|Diet||Low Calorie; Low Fat; Low Cholesterol; Heart Healthy; High Protein|
2 cups water
8 large shrimp, peeled and deveined
1 ounce cellophane noodles
1 cup boiling water
1/2 cup carrots, shredded
1/4 cup cucumber, peeled, seeded, and julienned
1/2 cup Napa cabbage, thinly sliced
1/2 cup bean sprouts
2 tablespoons fresh cilantro, chopped
4 rice-paper wrappers, 8 inches in diameter
4 large fresh basil leaves, halved lengthwise
2 tablespoons hoisin sauce
1 green onion, including tender green top, thinly sliced
1 1/2 tablespoons fresh lime juice
1 1/2 teaspoons fish sauce
1 1/2 teaspoons unsalted natural peanut butter
1/4 teaspoon red pepper flakes
Pinch of brown sugar
Pour 2 cups of water into a saucepan, and bring to a boil. Place shrimp in boiling water, cover, and remove the saucepan from heat. Allow the shrimp to poach for 3 minutes or until they become pink and opaque. Remove the shrimp from the saucepan using a slotted spoon, and transfer to a bowl of ice. Allow the shrimp to cool for 3 minutes. Remove the shrimp from the ice bath, dry, and cut in half lengthwise. Once cut, place all shrimp into a clean bowl, and refrigerate until use.
Add the noodles to a heatproof bowl and cover with boiling water. Cover and allow the noodles to cook for 10 minutes. Transfer the noodles to a colander, drain, and return to the bowl. Add the carrot, cucumber, cabbage, bean spouts, and cilantro to the bowl and toss the mixture gently.
Place a layer of two paper towels onto the countertop. Add water to a shallow baking dish, and soak 1-rice-paper wrapper in the water for approximately 30 second or until it becomes pliable. Remove the wrapper from the water, and blot dry with the paper towels. Place 1/2 cup of the noodle mixture onto the bottom half of the wrapper.
Roll the wrapper tightly around the filling until the halfway point. Place 2 basil leaf halves and four pieces of shrimp along the inside crease. Fold the side edges of the wrapper over the filling, and complete the rolling. Transfer the roll to a plate and cover with a slightly damp paper towel. Repeat the same procedure with the remaining wrappers.
In a small bowl, mix the hoisin sauce, green onion, lime juice, fish sauce, peanut butter, red pepper flakes, and brown sugar, stirring well until blended.
Before serving, cut the rolls in half on the diagonal and place on a large serving tray or small individual plates. Serve the rolls with the sauce.
Calories: 198 cal
Total fat: 4g
Saturated fat: 0g
Monounsaturated fat: 2g