Thai Cold Rolls

Course Appetizer, dinner, lunch, Snack

Cuisine thai

Keyword cold rolls, thai food

Prep Time 20 minutes

Servings 6 rolls

2 oz/50 g/1 serving Vermicelli rice noodles cooked according to package directions
9 medium shrimp cooked and cooled, sliced lengthwise
6 rice paper wraps
1 cup water
1 cup butter lettuce
1 bell pepper sliced into thin strips
½ cup fresh mint
½ cup fresh cilantro
¼ head/1 cup purple cabbage
Optional additions: shredded carrots chives, cucumber, tofu, sliced pork, chicken

Prepare rice noodles and shrimp according to package directions, set in the fridge to chill while you prepare other ingredients.
Prep vegetables as needed and set aside. Place water in a shallow bowl or plate that is larger than the rice paper wraps.
Prepare a non-stick surface such as a wood or plastic cutting board.
One at a time, dip a rice paper wrap into the water and remove immediately. Transfer wrap to your non-stick surface.
On one end of the rice paper wrap, arrange lettuce, pepper, mint, cilantro, cabbage, and noodles (or vegetables of choice) into a rectangular stack.
Place your shrimp (or protein of choice) in the center of the rice paper. Fold the edge closest to the vegetables over the stack, followed by the two side edges. Continue to roll until the rice paper has sealed to itself.
Serve immediately with sweet thai chili dip.

Move quickly when assembling each roll, or you run the risk of the wrap sticking to your surface.

If you still have trouble with sticking, oil your board with cooking spray or a thin layer of vegetable oil.

You can also prevent sticking by only submerging the wrapper in water long enough to wet all areas of the wrap.

Serve whole or sliced in half to reveal the contents.

Rolls can also be served with a creamy peanut sauce.

Omit and substitute ingredients as you see fit. If you don’t vibe with cilantro, leave it out!

You can store these rolls in the fridge and enjoy the next day, but they are best served right after assembling.