1poundmedium raw shrimppeeled, deveined, tails removed
2teaspoonsgarlic salt
1teaspoonblack pepper
3ouncesbean threadsabout 1/2 a package
1bunchfresh basil leaves
1headRomaine lettuce leaves
1cupred cabbage
1largecarrot
1stalkcelery
1cupbean sprouts
4.7ouncesspring roll wrappers1 package
Instructions
Cook the Shrimp
Fill stock pot 2/3 full with water. Bring to a rolling boil over medium-high heat. Add shrimp to the boiling water and turn off the heat. Stir shrimp and let sit in hot water for 2-3 minutes.
Drain shrimp through a colander then place in a large mixing bowl. Season shrimp with garlic salt and pepper. Use gloved hands to toss the shrimp and distribute seasonings evenly.
Prep the Filling
Cook and drain bean threads per package directions.
Remove stems from basil leaves.
Separate lettuce into individual leaves.
Julienne cut the carrots, celery, and red cabbage.
Place bean sprouts in a small bowl.
Get Ready to Wrap
Dampen paper towels or kitchen towel and lay flat on work surface.
Add about 2 inches of room temperature tap water to a skillet or other dish/pan large enough to fit a spring roll wrapper.
Working with one wrapper at a time, dip the spring roll wrapper in the water, turn over, then remove to damp towel.
Layer one lettuce leaf, some bean threads, bean sprouts, carrots, celery, and red cabbage.
Roll up half way, then add a couple basil leaves and 3 shrimp.
Roll the rest of the way and fold burrito style. The damp spring roll wrapper will stick to itself holding it closed.
Notes
It’s important to have everything ready before you begin rolling. Only roll one at a time and we highly recommend using gloves as the damp spring roll wrappers are sticky.
Be careful that your vegetables are not too long so they don’t poke through the wrappers.
Bean threads, also known as mung bean noodles, cellophane noodles, or glass noodles are really easy to prepare. Refer to your package instructions for doing so. If preferred, you can substitute with rice noodles.