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Seafood Spring Rolls
Cook and drain the vermicelli noodles according to the package instruction.
Grate the carrot.
Make sure all fresh herbs and lettuce are washed, dried, and coarsely chopped.
Cut the cooked king prawns into half if used.
Soften the wrappers by dipping them in a bowl of warm water, one at a time. Do not over soak them; they should be transparent and flexible but not falling apart.
Lay a wrapper on a flat plate, pile up a small bunch of herbs, noodles, then your choice of seafood.
Fold up one side of the wrapper to make a flat base, then do the same to the left and right sides to create an envelope. Roll it up and add a drop of warm water to seal the roll.
Mix the vinegar, sugar, salt, pepper and sesame oil to make a tasty dipping sauce.
- Seafood Ingredients:
Any or a mix of the following
- cooked shrimps, prawns, lobster, crab meat or mussel meat
- Other ingredients:
- Spring roll wrappers (rice paper rounds), 8 x 1/2-inch in diameter
- Vermicelli noodles (optional)
- Lettuce leaves
- Fresh mint, basil, coriander & spring onion
- Sesame oil
- Salt & pepper
Publication Date: January 28, 2015.