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rice vermicelli noodles Chinese cabbage mint brown sugar lime juice rice shrimp hoisin sauce rice vinegar
Viewed: 76 - Published at: 9 years agoIngredients
- 2 oz rice vermicelli noodles
- 1/4 None Chinese cabbage, finely shredded
- 1/2 cup loosely packed fresh mint leaves, torn
- 2 tsp light brown sugar
- 2 tbsp lime juice
- 12 sheets (8 inches) rice paper rounds
- 1 lb cooked medium shrimp, peeled, deveined and chopped
- 1/2 cup hoisin sauce
- 2 tbsp rice vinegar
Method
- Place noodles in a heatproof bowl and cover with boiling water. Soak 5 mins; drain and chop.
- Combine noodles, cabbage, mint, sugar and lime juice in a large bowl. Season to taste.
- Dip 1 rice paper round into a shallow bowl of warm water until soft. Place on a cutting board covered with a tea towel. Top with a little of the shrimp meat and noodle filling. Fold in sides and roll to enclose the filling. Repeat with the remaining rice paper, shrimp and noodle filling.
- For the hoisin dipping sauce, mix the hoisin sauce and rice vinegar in a small bowl. Serve rolls with dipping sauce.
