Firstly, find Spring Roll Wrappers (on right) and bean thread or glass noodles (packaged in fours in the pink netting on left) at your local Asian market or the ethnic foods section of your grocery store .
Secondly, gather your filling ingredients:
(filling make about 4-6 rolls)
1/2 cup shrimp, boiled
2 handfuls of fresh basil leaves
handful of fresh mint leaves
handful or fresh cilantro (or parsley if you can't get cilantro)
1/2 cup bean sprouts
1/2 shredded carrots
1 c cooked noodles
1 green onion, chopped
Put a kettle of water on to boil. When the water boil, place on ball of noodles in a bowl, pour boiling water over and let stand. Next, pour boiling water in a shallow dish larger than diameter of spring rolls, let cool slightly before dipping wrappers.
Drain noodles, and leave in bowl.
Slide wrappers into water (in shallow dish) one at a time. Use tongs to move wrapper gently around until just soft, remove to cutting board covered with damp dishtowel. To begin filling: Pretend to draw a line across center of wrapper, starting on the half of wrapper closest to you, make line 2-4 shrimp, add carrots, sprouts, noodles, onion, and herbs on top of shrimp. Now fold edge closest to you over the ingredients, and begin rolling away from you, gently tucking in left and right sides and ingredients if they want to slip out. Roll tightly but not too tight (you don't want to split the wrapper), continue to roll to other edge. Roll should stick together nicely. Place on plate and repeat steps to use the rest of fillings.
I like to use plum sauce, dumpling sauce or soy sauce combined with mango preserves for dipping my spring rolls.
Let me know if you try it and like them!
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