Crepe Spring Rolls
Posted by Allen N
Mint, Cilantro, Vermicelli Noodles, Shrimp, Cucumber, Rice Paper Wrappers, Roasted Peanuts, Hoisin Sauce
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Crepe Spring Rolls Recipe
These delectable Crepe Spring Rolls are a light and refreshing appetiser or light meal option. They are wrapped in a delicate rice paper wrapper and filled with fresh vegetables, vermicelli noodles and shrimp. The hoisin dipping sauce adds just the right amount of sweetness and tang.
Ingredients
- 1/4 cup chopped fresh mint
- 1/2 cup shredded carrots
- 1/4 cup chopped fresh cilantro
- 1 cup vermicelli noodles (cooked)
- 1 tablespoon water
- 8 cooked small shrimp, peeled and deveined
- 1/2 cup sliced cucumber
- 1/2 cup shredded red cabbage
- 8 rice paper wrappers
- 1/4 cup chopped roasted peanuts
- 1/4 cup hoisin sauce
Time Needed
- Prep Time: 20 minutes
- Total Time: 20 minutes
Instructions
- Soak a rice paper wrapper in warm water for about 15 seconds, or until pliable.
- Place the wrapper on a damp, clean towel.
- Line the wrapper with a small handful of vermicelli noodles, shredded carrots, red cabbage, cucumber, mint, cilantro and peanuts.
- On top of the vegetables, place a prawn.
- Fold the wrapper's sides in towards the center, then tightly roll up from the bottom to enclose the filling.
- Make 8 spring rolls with the remaining ingredients.
- To make a dipping sauce, whisk together hoisin sauce and water in a small bowl.
- Serve spring rolls alongside dipping sauce.
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