Ingredients
- Rice noodles: 4 ounces
- Cooked shrimp: 1/2 pound, peeled and deveined
- Carrots: 1 cup, julienned
- Cucumber: 1 cup, julienned
- Mint leaves: 1/4 cup, chopped
- Cilantro: 1/4 cup, chopped
- Rice paper wrappers: 8-10
- Spicy Cucumber Waterger Dressing: 1/2 cup (see instructions for components)
Instructions
- Step 1: Prepare the spicy cucumber waterger dressing. (Note: Since this is a salad, instructions will assume purchased or pre-made dressing of your choice. If making from scratch, prepare a dressing of blended cucumber, ginger, water, rice vinegar, soy sauce, sesame oil, chili garlic sauce, and sweetener of choice.)
- Step 2: Cook the rice noodles according to package directions. Drain well and set aside to cool slightly.
Notes
- To prevent rice paper sticking, assemble only the spring rolls you'll eat immediately and store the remaining ingredients separately.
- This salad is best enjoyed fresh, but you can revive slightly wilted noodles by briefly soaking them in warm water.
- Garnish with crushed peanuts or sesame seeds for added texture and a nutty flavor that complements the dressing.
- Don't overstuff the spring rolls – a light touch ensures they're easy to handle and the flavors shine through!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American