Thai Shrimp Spring Rolls - Food on the Ceiling Blog > Recipes > Recipe

Name: Thai Shrimp Spring Rolls - Food on the Ceiling Blog > Recipes > Recipe
Ingredients: 5-7 radishes, cleaned, thinly sliced; 1 small red onion, thinly sliced; 3/4 cup plus 2 tablespoons unseasoned rice vinegar; 1/2 cup sugar; 2 garlic cloves, smashed; 1 tablespoon Asian fish sauce; Ten 8-inch round rice papers; 10 - 12 cooked shrimp, de-veined, peeled, and chilled; 16 cilantro sprigs; 1 head butter lettuce; Avocado, sliced halved lengthwise; 2 yellow bell peppers, cut into 1/4-inch strips; 3 1/2 ounces bean thread vermicelli, soaked in hot water until pliable and drained well; 3/4 cup of crunchy peanut butter; 1 tablespoon sesame oil; 2 green onions, finely chopped; 1 garlic clove, crushed; 1-2 small fresh chilies, seeded and finely chopped; 1 tablespoon fish sauce; 1 tablespoon soy sauce; 2 tablespoons tamarind sauce; 1/2 canned coconut milk; 1 tablespoon coconut nectar

foodontheceiling.com

These fresh delicate spring rolls stuffed with shrimp get crunch and color from yellow peppers, lettuce and carrots—which, like most orange fruits and vegetables, are high in cancer-fighting alpha...

View full recipe on foodontheceiling.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at foodontheceiling.com.

Share this recipe:

Cooking tools:

Saute pan
Stove
Colander
Chef's knife
Cutting board
Mixing bowl
Measuring cup
Measuring spoon
Spoon
Serving platter

Ingredients

5-7 radishes, cleaned, thinly sliced
1 small red onion, thinly sliced
3/4 cup plus 2 tablespoons unseasoned rice vinegar
1/2 cup sugar
2 garlic cloves, smashed
1 tablespoon Asian fish sauce
Ten 8-inch round rice papers
10 - 12 cooked shrimp, de-veined, peeled, and chilled
16 cilantro sprigs
1 head butter lettuce
Avocado, sliced halved lengthwise
2 yellow bell peppers, cut into 1/4-inch strips
3 1/2 ounces bean thread vermicelli, soaked in hot water until pliable and drained well
3/4 cup of crunchy peanut butter
1 tablespoon sesame oil
2 green onions, finely chopped
1 garlic clove, crushed
1-2 small fresh chilies, seeded and finely chopped
1 tablespoon fish sauce
1 tablespoon soy sauce
2 tablespoons tamarind sauce
1/2 canned coconut milk
1 tablespoon coconut nectar