Spring Rolls With Shrimp, Red Rice and Herbs

4.0

(66)

cooking.nytimes.com
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Total: 15 minutes

Servings: 8

Cost: $6.02 /serving

Spring Rolls With Shrimp, Red Rice and Herbs

Ingredients

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Instructions

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Step 1

Toss the rice with 1 tablespoon of the rice vinegar and the soy sauce

Step 2

Place the shredded carrots, peppers, sesame seeds and chopped herbs in a large bowl and toss with 2 tablespoons of the rice vinegar and salt to taste. Place the lettuce in another bowl and toss with the remaining vinegar and salt to taste.

Step 3

Fill a bowl with warm water and place a spring roll wrapper in it just until it is pliable, about 30 seconds. Remove from the water and drain briefly on a kitchen towel. Place the wrapper on your work surface in front of you and arrange several whole mint, cilantro and basil leaves, vein side up, on the wrapper. Arrange 3 shrimp halves, cut side up, down the middle of the wrapper, leaving a 2-inch margin on the sides. Top with a handful of the carrot mixture, then with a handful of lettuce. Place a handful of rice over the lettuce. Fold the sides in, then roll up the spring rolls tightly, squeezing the filling to get a tight roll. Refrigerate until ready to serve. Serve with a dipping sauce of your choice.

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