It was my first time making these summer rolls. I had bought the rice paper awhile back and the expiry date was coming up, so I thought it would be nice to make some for dinner.
I followed the directions on the rice paper package.
The harusame (vermicelli noodles) I bought were kinda too fat.
After blanching the shrimp, I cut them in half, because I saw online that they are easier to roll.
I also added some thinly sliced carrot, cucumber, a few pieces of lettuce & some cilantro.
Actually, the cilantro I had on the lanai, had "fainted" with the heat, so I used what I could salvage.
For the dipping sauce, I adapted a recipe I copied down from Saveur's May 2008 issue, which I found online here.
I didn't have Thai chili and subbed Chinese chili paste instead. I also didn't add the garlic.
The sauce could've been a little more spicy, and maybe I could've rolled these a bit tighter, overall the hardest part was getting all the components together.
But for a first try, these were good.
I have a couple more sheets of rice paper, and have a feeling I'll be having these for lunch this week.
Hope you have a good week!