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2汤匙。花生油
8 oz. chanterelle, shiitake, or other fresh wild mushrooms, cut into thin strips (discard shiitake stems)
Kosher salt and freshly ground black pepper
2 oz. thin rice vermicelli noodles
1 large carrot, shredded
1 tsp. granulated sugar
1/4磅的虾，切开，煮沸，去皮和切碎
1/4 lb. fresh bean sprouts (1 heaping cup)
25次米纸，直径为8-1/2英寸（有些会撕裂，所以您需要额外）
8 large leaves Boston lettuce, ribs removed and discarded, leaves halved lengthwise
3/4杯新鲜的薄荷和香菜叶
16个细香葱，修剪并切成3英寸的碎片
Thai Dipping Sauce

Nutritional Sample Size per roll with 1 Tbs. sauce
Calories (kcal) : 80
Fat Calories (kcal): 20
Fat (g): 2
Saturated Fat (g): 0.5
Polyunsaturated Fat (g): 0.5
单不饱和脂肪（G）：1
Cholesterol (mg): 15
Sodium (mg): 190
Carbohydrates (g): 11
Fiber (g): 1
蛋白质（G）：3

准备

In a skillet, heat the oil on medium high. Add the mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt and pepper. Let cool.
在锅中，煮几杯水。用大约2杯温水填充一个碗。将vermicelli面条煮沸1分钟，排干，然后将其放入温水中，直到它们变软约15分钟。排干并放在一旁。将胡萝卜与糖混合，静置10分钟。
Divide the noodles, mushrooms, carrots, shrimp, and bean sprouts into 16 equal portions. Lay a kitchen towel on your work surface. Fill a pie plate or bowl with warm water and immerse one sheet of rice paper in it for a few seconds, just until it’s soft and flexible. Put the rice paper on the towel and let it rest until it’s more pliable, about 30 seconds. Put half a lettuce leaf on the bottom two thirds of the rice paper, leaving a 2 inch border on the bottom edge. Put one portion of noodles on the bottom of the lettuce leaf, top with a portion of mushrooms, carrots, shrimp, and bean sprouts. Put a few mint and cilantro leaves on top.
将米纸浸入温水中。一次与一个人一起工作，要温柔并有额外的工作，因为有些会破裂。
Fold the bottom 2-inch border of the rice paper over the filling. Fold over again to enclose the lettuce leaf. Fold in the right and left edges. Place 2 chives on the fold at the top of the filling, and continue rolling up the paper. Transfer the spring roll, seam side down, to a platter and cover with a damp paper towel. Repeat with the remaining sheets of rice paper and filling ingredients.
要食用，如果您愿意的话，将卷卷成两半，让人们浸入蘸酱中。

Make Ahead Tips

这些卷可以提前一天进行。用湿纸巾盖住它们，然后用塑料包裹好，然后再冷藏它们。

（4个评分） Read Reviews

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Rice Paper
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Rice Vermicelli Noodles
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Bean Sprouts
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Shishito Peppers

Reviews

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Reviews (4 reviews)

Sweetsunshine|2013年1月18日

This is so worth all the work that you need to do to prepare this dish. It is very authentic in taste! It felt so light in the stomach & so fresh in taste. 'Will definitely be making this again & again. The sauce suggested here is so good too! Had to substitute coarsely shredded boiled Chicken meat for the Shrimp but this still came out so good. :-)
Auralyn|06/14/2012

可口的！他们很容易制作。我在有100多人的功能中作为开胃菜，他们得到了很多赞美（所有这些都在椭圆形的盘子周围排列精美，看起来像是各种春天的花园！）。一定会再次做出。
朱利博伊|09/06/2009

Eheartse must live in Montana and include grocery travel time in her estimate because this recipe took me about 30 minutes, include roll time. Of course, I'm a pro at rolling just about anything.
eheartse|2009年6月1日

These were tasty, esp with the Spicy Asian Peanut Dipping Sauce on this site; however, they took a very, verryyy long time to prepare and make. It was a lot of work to saute, grate, boil, and then roll. Start to finish took a little more than 2 hours, thus I'm not sure I'll make then again. Also, just a side note, I made half with shrimp and half with tofu.