Description: These are delicious and refreshing fresh spring rolls, that are served before a meal. The delicious basil and refreshing crisp lettuce make a healthy and delicious appetizer. This recipe makes 8 spring rolls, which is a great appetizer for 4 or more people
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8 leaves Napa Cabbage, Rinse, keep leaves whole
8 sprigs Basil, preferably thai basil
2 oz Bean Thread Noodles, cook according to the directions, and cut into manageable sizes
8 sheets Rice Paper
Nuoc Cham, As a dipping sauce
Prepare the bean thread noodles according to the directions on the package. Cut into manageable sizes. Wash the Napa cabbage leaves. For each spring roll, dip a sheet of rice paper into warm water for about 20 seconds or until it gets soft. Remove from the water and lay flat on a damp cloth. Place 1 sprig of basil and 1/8th of the bean thread noodles into a Napa Cabbage leaf, then wrap everything in the rice paper like a burrito. Repeat for all rolls. Keep finished rolls covered with damp cloth until ready to serve.
Serve with nuoc cham as a dipping sauce
Serve with nuoc cham as a dipping sauce
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-The Cook's Compass team
16 August 2007
Please use the links below to send us a comment or participate in our forum.
Thank you!
-The Cook's Compass team
16 August 2007
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