noodles in warm
water for 30 minutes. Drain, then cut
into 1 inch lengths. Combine noodles with all the remaining filling ingredients and, using your hands, blend
Assembly and frying:1/2 cup sugar24 (8 1/2 inches each) rice paper rounds Canola or peanut oil
Combine bean sprouts, mint leaves, cilantro and shredded carrot into a "salad."
Just before assembling rolls
, set up a salad roll
"station." Fill a large mixing
bowl with hot water. If necessary, keep some boiling
water handy to add to the bowl if the temperature drops below 110 degrees. Choose an open area on the counter and arrange the items in the order used; the rice paper sheets, the hot water, a damp, clean dish
towel and a platter holding the drained noodles, the "salad" and the shrimp.
Working with one rice paper sheet at a time, dip one sheet, edge first, in the hot water and turn it to wet completely, about 10 seconds. Lay the sheet down on the clean dish towel, making sure it's not wrinkled or bunched. Top with a second dish towel and allow to sit covered for a couple of minutes. You can't leave the wrappers too long, but you can try to work with them too quickly - you'll be able to tell if any of the edges are still crisp when you try to work the wrapper. This isn't difficult, and you will get the hang of it after a few tries. Actually, it's much like dealing with soft contact lenses - you can even "lose" the wet rice paper on the towel because it becomes clear when wet.
Remove the top dish
towel. On the bottom third of the rice sheet, the end closest to you, spread about 2 tablespoons of the cooked noodles. Cover with an equal amount of salad. Roll
up with only one turn
forward. Then, lay two or three of the shrimp halves
, in a line, on the part of the roll
closest to the remaining flat rice paper. Tuck in the two sides of the rice paper so you've now got a cylinder. Roll
the paper closed. If the roll
is uneven, place your hand on the roll
as if you were rolling
a pencil on a table, and Heat
oil, at a depth of 1 to 1 1/2 inches, to 325 degrees. Cook only a few rolls
at a time so the oil temperature stays constant and there's enough room for the oil to circulate and all sides of the rolls
Cook until crisp
and golden. Drain on paper towels. Keep warm
in a low oven while frying
remaining rolls. Serve
with the following dipping sauce and herbs.
should be eaten immediately, as the skins
become tough and soggy after they cool