Update my dinner status, I'm making this tonight.
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Servings: 4 Servings
Total Time (median): 0 : 30 Active Time: 0 : 20
US/Metric: [convert to metric]
Ingredients
Preparation
Soak noodles in hot water for 15 to 20 mins, or until soft. Boil the shrimp until just pink. Peel and halve lengthwise. Moisten the rice paper by soaking it in hot water for 10 seconds. Let dry slightly before working with it. Place 2 or 3 shrimp in middle of rice paper. Form a neat 3 inch row. Add 1/4 of the noodles, lettuce, mint, and cilantro. Do not overfill. Roll up the paper, keeping the contents tight inside. Make 4 rolls. Serve with a Spicy Peanut Dipping Sauce or other condiment.
This recipe is very flexible. Try different herbs, change the shrimp for cooked chicken or grilled beef strips. They're all easy and delicious.
Store tightly wrapped in the refrigerator for up to 3 days. Ours don't usually last that long however.
Each (app 66g) roll contains an estimated:
Cals: 113, FatCals: 4, TotFat: 1g
SatFat: .5g, PolyFat: 0g, MonoFat: 0g
Chol: 18mg, Na: 73mg, K: 143mg
TotCarbs: 23g, Fiber: 1g, Sugars: 0g
NetCarbs: 22g, Protein: 4g
