Happy Friday everyone! As many of you know, in the LLC world this means it is time for our weekly “Friends Feeding Friends” post. This week, the recipe comes from Jessica, an amazing food blogger who was kind enough to share with us her awesome Vietnamese Spring Rolls recipe. Her fabulous blog is called “Gluten Free Boston Girl” and can be found at…
In addition, I would like to share with all of you the links to her original posting of this recipe as well as her Facebook page. Be sure to show her some LLC love by checking out her other great recipes and following her blog and FB!
Now let’s get cooking….
- 2 red bell pepper, julienned
- 2 large carrots, shredded or julienned
- 2 cucumbers, seeded and julienned
- 2 avocados, pitted and cut into thin strips
- 4 oz rice noodles
- 1 pound cook shrimp (optional)
- Juice of 1 lime
- 1 tbsp of rice vinegar
- 2 bunches of scallions, chopped
- Mint (can also use basil or cilantro- the more herbs, the more more flavorful the rolls will be)- Jessica suggests using more than you think you need because this is where the flavor will be coming from. Don’t use sparingly!
- 12-15 rice paper wraps
- If using shrimp, slice them in half lengthwise. Place in a bowl and coat with the juice of one lime. OR if using small shrimp, cut up into small pieces. (This is also helpful if you do not have a lot or shrimp.)
- It is also a good idea to pour lime juice over the avocados to keep them from browning (especially if you are making these hours or on day in advance).
- Cook noodles according to package directions. Drain and toss with rice vinegar.
- Place mint, scallions, basil, and/or cilantro in a blender and blend until finely chopped.
- Line all ingredients up, almost like an assembly line, to make preparation easy.
- Fill a pie plate or bowl with lukewarm water. One at a time, dip rice paper into the water, shake off any excess, and transfer to work station (a plate will work just fine). Let stand for 30 seconds until it is softened.
- Arrange rice noodles on rice paper. Top with two or three strips each of the red pepper, avocado, cucumber, carrots and a pinch of scallions and mint, evenly spread across the vegetables, leaving a one-inch border along the edge. (The fillings may be placed on the rice paper in any order you’d like.)
- Roll up the rice paper, pressing down on the fillings with your fingers – this is important to keep the roll tight – fold one side over the fillings, folding the sides in as you go. Press to seal. Repeat with the remaining rice papers and fillings until you run out.
- Cut rolls in half and serve with your favorite dipping sauce; sweet and sour, sweet chili, or soy.
Thank you again Jessica for this delicious recipe!
*If you would like to participate in Live, Laugh, Cooking’s Friday segment of “Friends Feeding Friends”, comment below or message our Facebook page at http://www.facebook.com/livelaughcooking – I would simply need a picture, ingredients, and steps. If you have a cooking blog, I will be sure to provide a link to your blog that people may refer to.*