Ingredients
-
-
1
-
2
-
1
-
1
-
1
-
-
2
-
2
-
1/2
-
1/4
-
6
-
1
-
1/4
-
12
Directions
Pei Wei Asian Diner Vietnamese Fresh Shrimp and Mango Rolls, This recipe is from the Pei Wei Asian Diner website , This recipe is from the Pei Wei Asian Diner website
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Steps
|
1
Done
|
Place Water, Fish Sauce, Kosher Salt, in a Sauce Pan. Bring It to a Boil, Then Reduce to a Simmer. Before Adding Shrimp, Place the Juice from Lime in the Sauce Pan. Place Shrimp Into Water & Cook For One Minute. Drain & Place in Refrigerator to Cool. |
|
2
Done
|
in a Mixing Bowl Add Chili Sauce, Lime Juice, Fish Sauce & Salt. Whisk Together Until Evenly Mixed. Add Noodles, Carrots, Cabbage & Mint Into Mixing Bowl. Toss to Coat Vegetables Evenly With Sauce. Set Aside, Place in Refrigerator Until Ready to Roll. |
|
3
Done
|
Take a Cotton Napkin & Dampen With Water, Ring It Out & Lay It Flat on Cutting Board. Place Hot Water in Mixing Bowl at the Top of Cutting Board. Place All Your Roll Ingredients Within Arms Reach. |
|
4
Done
|
Place One Rice Paper Round in the Hot Water & Move Around Gently Until It Becomes Pliable and Loose. Gently Pull It Out & Lay It Flat on Cotton Napkin. |
|
5
Done
|
Place One Half of a Bibb Lettuce Leaf on the Bottom End of the Rice Paper. Place 1 Oz of Vegetable/Noodle Mix on Top of Bibb Leaf. Place a Few Thai Basil Leaves on Top, Then a Few Cilantro Leaves on Top. Place 2 Slices of Mango on Top End to End. |
|
6
Done
|
Place Two Shrimp on Top of the Mango. Take the Bottom of the Rice Paper & Lift It Over the Mix Rolling It Until It Start to Seal. Take the Left Side & Fold It Over Like Folding an Envelope, & Do the Same With the Right Side to Seal Both Ends. Then Continue Rolling from the Bottom Until the Roll Is Sealed. |
|
7
Done
|
Repeat Until You Are Out of Ingredients. Cover With a Lightly Damp Paper Towel & Refrigerate Until Ready to Serve. Can Be Served With Chile Sauce, or Thai Peanut Dipping Sauce. |
