CPK Singapore Shrimp Rolls

1. 1

   Boil noodles according to package directions.

2. 2

   (If you purchased them from an Asian market, they may not have directions, as mine didnt.

3. 3

   I boiled mine for approximately 5 minutes and kept tasting until al dente.)

4. 4

   Rinse under cool water and drain.

5. 5

   Set aside.

6. 6

   Wash and prepare the shrimp and all vegetables.

7. 7

   Place everything in a nice work space within reach for assembly.

8. 8

   Fill a shallow baking dish (large enough to accommodate spring roll wrappers) with a couple inches of water.

9. 9

   Get a clean dish cloth wet and put on the counter.

10. 10

    Place a spring roll wrapper in the water.

11. 11

    Wait for 1-2 minutes until completely soft.

12. 12

    Carefully remove from the water and place on the wet dish cloth.

13. 13

    Add another wrapper to the water.

14. 14

    Assemble the rolls by placing noodles, shrimp and all the vegetables in middle of the wrap, similar to creating a burrito.

15. 15

    Be careful not to overfill or the wrap will tear.

16. 16

    Roll the bottom edge over the filling, wrapping as tight as possible.

17. 17

    Fold in sides and continue to roll as you tuck in the corners, just like a burrito.

18. 18

    The wrapper will stick as you finish rolling.

19. 19

    Place seam side down on a platter.

20. 20

    Continue until you have the desired amount of rolls completed.

21. 21

    When they have had a few minutes to sit, take a sharp knife and carefully cut the roll in half, diagonally.

22. 22

    If you arent eating immediately, cover with plastic wrap and store in the fridge for up to 8 hours.

23. 23

    Serve with either the Asian peanut sauce or the Asian ginger sauce.

* Per serving · 4 servings · Values may vary.