Instructions

Mise en Place

This recipe is all about Mise en Place, which is a French phrase that means “Everything in its Place.” So, we are going to prepare all the ingredient before we start rolling the spring rolls.

1. Place Rice Noodles in a Bowl of Hot Water for a few minutes until cooked through, yet still al dente (Italian phrase meaning “to the tooth.” The noodles will still have a bit of a bite to them so that they’re not overly soft). Strain Noodles.
2. Gather whole leaves of Thai Basil, Cilantro and Mint. Mince only the Mint leaves.
3. Remove Lettuce leave and cuts them to approximately 2 inches by 5 inches.
4. Peel Jicama and Carrot with a Vegetable Peeler. Using a Mandoline or a Sharp Knife, julienne Jicama and Carrots (cut into matchstick size) no longer than 5 inches long.
5. Slice Cooked Shrimp in half from head to tail.

Let’s Roll

1. Place dry Spring Roll Wrapper in Pie Plate filled with Warm Water for about 2-3 seconds.
2. Place wet Spring Roll Wrapper on non-porous surface like a synthetic cutting board. If you are using a wood cutting board, it helps to place a Tea Towel on top of it to prevent the Wrapper from sticking.
3. Place 3 shrimp halves (pink side down) in a line in the center of the Wrapper about 2 inches from the bottom, leaving a little bit of space between the shrimp.
4. Place 3 Basil Leaves next to each of the Shrimp.
5. Place Lettuce on top. Followed by Jicama and Carrots.
6. Sprinkle some Mint on top.
7. Then, please the Noodles on top next, followed by 3 leaves of Cilantro.
8. Fold both the left and right side of the Wrapper over the ingredients.
9. Grabbing the Wrapper end closest to you, fold it over the ingredients and roll up the Spring Roll.

Enjoy!