Vietnamese Shrimp Rolls With Sweet Chili Dipping Sauce

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Authentic and addictive. These work great as an appetizer for an asian meal. The beet turns the noodles a beautiful pink color. *note - you might want to wear kitchen gloves when you cut up the beet so your hands don't get stained!!

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Steps

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Put the cooked cellophane noodles , veggies , cilantro and peanuts in a bowl and toss with the sesame oil and lime juice.

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Season with the salt and pepper to taste.

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In a large shallow bowl , dilute the sugar in 3 cups of hot water and stir.

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One at a time , immerse the rice paper spring roll wrappers in the hot water for 10 seconds and then place them on a damp towel.

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Keep them covered while you work to prevent them drying out and curling up.

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To form the rolls: lay a rice paper wrapper on a flat surface.

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Take a small amount of the cellophane noodle & veggie mixture and lay it across the bottom third.

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Use less filling than you think you should.

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If you overstuff the wrapper it will tear.

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Carefully fold the bottom of the wrapper up to cover the filling then fold in the left and right sides , then tuck and roll it over once.

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Lay 2 pieces of shrimp on top , then tuck and roll it over again.

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Lay 2 mint leaves on top and then tuck and roll it over to close the whole thing up.

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The .

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Ingredients

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cellophane noodles, bean sprouts, carrots, beet, red chili pepper, fresh cilantro, salted peanuts, sesame oil, lime, juice of, salt & freshly ground black pepper, sugar, rice paper sheets, medium shrimp, mint leaves, rice wine vinegar, fish sauce, hot water, garlic, sambal oelek, daikon radishes