1 package rice paper wraps
1 package vermicelli noodle, soaked
1 bunch coriander, top sprig's only
1 bunch fresh mint, leaves picked off
10 large shrimp, cooked and cut in half along the length
1 carrot, finely julienned or zested into long strips
1 red pepper, sliced thinly
Dipping sauces:
1 part Thai fish sauce
1 part soy sauce
1 part water
1 part rice vinegar
1 chili chopped finely
or
1 part sweet chili sauce
1 part rice vinegar
1 chili chopped finely
Soak the wraps in warm water for 1 minute. Apply shrimp first, pink side out for best color, then a few large mint leaves face down, then a few green onions, coriander, peppers and carrot strips. Place about 1 heaping tablespoon of soaked noodles on top, and fold up like a fajita.
Presented on CH Morning
|
