I loved these. I thought they were healthy, light, flavorful, crispy. The rest of the family wasn’t a huge fan. I made mine with pork but I think the shrimp would have been even better.
Adapted from thefoodnetwork.com
- 5 ounces thin rice stick noodles
- 2 tablespoons coconut aminos, divided
- 1 pound browned unpeeled large shrimp (or you can just use brown pork sausage instead just skip to step 2)
- 3 tablespoons pineapple juice
- 1 tablespoon chili garlic sauce
- 2 teaspoons coconut sugar
- 1 large cucumber, unpeeled, seeded, and cut into matchsticks
- 1 large carrot, peeled and grated
- 3/4 cup fresh cilantro, chopped
- 3/4 cup fresh mint, chopped
- 12 (8 1/2-inch) round rice paper wrappers
- 12 leaves Bibb, Boston, or other soft lettuce
Soy Ginger Dipping Sauce:
- 1/2 cup coconut aminos
- 1/4 cup rice wine vinegar
- 2 tablespoons finely grated ginger
- 2 tablespoons chopped green onion
- 2 medium cloves garlic, minced
- 2 teaspoons coconut sugar
- 1 teaspoon sesame oil
- Soak the rice sticks in enough hot water to cover by 1 inch for 15 minutes.
- If using pork, brown pork then skip to step 3. Bring 1/2 gallon of water to a boil in a large pot set over high heat. Add 1 tablespoon coconut aminos. Add the shrimp and cook until just firm, 1 to 2 minutes. Remove the cooked shrimp to a cutting board and cool for 3 minutes. When cool enough to handle, peel, devein, and coarsely chop. Set aside.
- Whisk the pineapple juice, remaining 1 tablespoon coconut aminos, chili garlic sauce, and coconut sugar together in a medium mixing bowl.
- Drain the noodles in a colander. Add the noodles to the pineapple juice mixture, toss, and set aside while preparing the vegetables.
- Toss the cucumber, carrot, cilantro, and mint together in a small bowl. Transfer any unabsorbed liquid from the noodles to the cucumber mixture and toss to combine.
- Cut the noodles into small 1 to 2-inch pieces with kitchen shears.
- Fill a pie dish with warm water. Dip 1 rice paper wrapper into the water for 10 seconds, then transfer to a cutting board until the wrapper is pliable and slightly tacky, approximately 1 minute.
- Place 1/4 cup of the vegetable mixture on the bottom 1/3 of the wrapper nearest to you. Spoon 2 tablespoons chopped shrimp (or pork) on top of the vegetables. Top with 1/4 cup noodles. Bring the bottom edge of the wrap tightly over the filling, and then fold in the 2 sides. Finish rolling from bottom to top until the entire wrapper is rolled. Be careful not to tear the rice paper. Place on a parchment-lined half sheet pan and cover with a damp tea towel. Repeat with the remaining wrappers until the filling is gone. Wrap each roll in a lettuce leaf and serve with.
Soy Ginger Dipping Sauce.
- Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for spring rolls.