Viet­namese Spring Rolls

Cosmopolitan (India) - - YOU, YOU, YOU -

8 rice wrap­pers (8½-inch di­am­e­ter); 8 large shrimps, peeled, cooked, and halved; 50gms cooked rice ver­mi­celli; 1tbsp chopped fresh Thai basil; 3tbsp chopped fresh mint; 3 tbsp chopped fresh cilantro; 2 let­tuce leaves, chopped Fill a large bowl with warm wa­ter. Briefly dip wrap­pers in wa­ter to soften. Lay each wrap­per flat, and place two shrimp halves, a hand­ful of ver­mi­celli, and greens across the cen­ter, leav­ing 2 inches un­cov­ered on each side. Fold the wrap­per in­ward on both sides, then tightly roll it. Serve with dip­ping sauces.

RECIPE COUR­TESY OF JET TILA OF MOD­ERN ASIAN KITCHEN

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