Ingredients
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10 oz. (approx. 280gm) Dried Rice Vermicelli
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20 pc. Shrimp
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approx. 4 leaves Lettucered leaf lettuce recommended
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1 Carrots
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10 pc., and/or cilantro and Thai Basil Mint Leaves
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1 Egg Yolk
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1/2 cup Canola Oil
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1 Shallot
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1/4 tsp Salt
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10 pc., round (12 in.) Rice Paper Wrappers
Directions
Steps
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1
Done
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Make the Shallot Aioli Part 1Peel and dice the shallot. Heat the oil in a pan over medium-high heat, then add the shallot and cook, stirring occasionally for about 8-10 minutes. Remove from heat. Strain the oil into a bowl. Discard the shallots (you can use them in a stir fry!). Allow the oil to cool. |
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2
Done
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Cook the NoodlesBring a saucepan filled 3/4 with water to a boil. Add the rice vermicelli and cook for 3-5 minutes, until they are tender but still have a bite - al dente. Don't overcook them - they could get really mushy. Important step - drain the vermicelli then rinse them first under very hot water, then under very cold water. This prevents the vermicelli from sticking. |
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3
Done
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Cook the ShrimpPeel and devein the shrimp (if needed). You can steam the shrimp in basket for about 3 minutes, or you can cook them in boiling water for 3 minutes., until they are pink. Drain them and rinse them under cold water. |
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4
Done
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Make the Aioli Part 2Your shallot oil should now be cooled off enough. In a small mixing bowl, whisk the egg yolk and salt well. Gradually add the shallot oil in a thin slow stream while you continue to whisk. Don't be tempted to dump it all in at once - it won't mix well (it won't emulsify properly). |
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5
Done
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Get Your Station ReadyOrganize your aoili, vermicelli, shrimp, lettuce, carrot shavings (first peel the carrot, then shave it to make long, crunchy pieces to add), mint, cilantro/basil. Then the wrappers - have them near your faucet. |
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6
Done
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Assemble the Spring RollsTake one wrapper, hold it quickly under warm water, or you could also have a large pot or bowl of water that you can dip it into, whichever is easier for you. Lay the soft wrapper on your work surface. Fill with a little of everything, and 2 shrimp, then roll, tucking in the ends and rolling as tightly as you can. |
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7
Done
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Serve with your favorite dipping sauce. |
