1 Package Bean Thread (cellophane) Noodles
Rice Spring Roll Wrappers
1 Mango, sliced
1 Cucumber, seeded, pealed and sliced into match sticks
1 avocado, sliced
1/2 Lb cooked shrimp
1/4 cup fresh cilantro
Bring a pot of water to a boil. Add cellophane noodles and cook for 3 minutes until the noodles are translucent and soft. Drain and reserve.
Soften 1 spring roll wrapper in water until soft, about 20 seconds. Put softened wrapper on a plate and add a thin layer of noodles, mango, cucumber, avocado, shrimp, and cilantro. Roll as though you were rolling a burrito (see below). Serve with Soy Ginger Dipping Sauce.
Fresh ingredients are the key!
Layer ingredients on the wrapper
Fold up sides, as though you were rolling a burrito
Roll!
Recipe notes: Don't be afraid of the wrappers. They look delicate (and they are delicate), but even if they rip you can still roll them and they will still taste delicious. If you are a vegetarian, omit the shrimp. You can also experiment with ingredients.
Soy Ginger Dipping Sauce:
1/2 cup rice vinegar
1 Tbs sugar
1/4 cup soy sauce
1 tsp sesame oil
1 1/2 inch piece of fresh ginger, minced
combine and serve!
Recipe notes: This is the dipping sauce I usually serve with my steamed dumplings, but it is delicious with the summer rolls. It's tangy and slightly spicy and is a nice complement to the fairly bland summer rolls. You could also serve them with the more traditional peanut sauce. I can't eat peanuts so I don't cook with them, but if I were to make one, I would try Alton Brown's recipe for Peanut Sauce.