Our Family Recipe For Fresh Spring Rolls and Dipping Sauce

Ingredients

• 5 sheets Rice paper
• 1/2 head Butterhead or loose leaf lettuce
• 1 Cucumber
• 1 Avocado
• 10 leaves Shiso leaves
• 50 grams Cellophane noodles
• 150 grams Peeled shrimp
• 1/3 tsp Salt
• 1 tbsp Sake

Instructions

1. Wash the peeled shrimp, put into a pan with just enough water to cover plus salt and sake, and boil them quickly.
2. If you are using sashimi-ready boiled shrimp, take the shells off and slice into half lengthwise!
3. Boil the cellophane noodles following the instructions on the package and drain well.
4. If they are long, cut them up.
5. Tender vegetables such are butterhead or looseleaf lettuce are easy to wrap.
6. Baby leaf salad (mesclun) is delicious too.
7. Finely julienne the cucumber.
8. Take the stems off the shiso leaves and wash well.
9. Take the pit out of the avocado, peel and slice about 5-6 mm thick.
10. When all the filling ingredients are prepared, it's time to start rolling.
11. You just need to quickly moisten the rice paper.
12. It will soften quickly with the moisture from the vegetables.
13. Place some lettuce on the near side, shrimp on the other side, and shiso on top.
14. Put some noodles, cucumber and avocado on top of the lettuce and shiso!
15. Roll up from the near side.
16. The fillings will move around, so the key is to hold them in place while wrapping tightly.
17. Slice the rolls into easy to eat pieces.
18. If you're going to eat them with your hands cut them in half.
19. For bite-sized pieces, cut into quarters.
20. Related recipe: You can make your own sweet chili sauce