Vietnamese Crystal Rolls make a great after-school, or after-work snack. They are pretty low in calories and nutritious. Crystal rolls are pretty easy to make, as well. With just a little bit of planning ahead and prep, they can be waiting for the afternoon munchies.
You will need; To pre-cook some shrimp (approx 1 lb.) and chill them, blanche shaved carrots (2) keeping them cold, mint leaves (approx. 48), pre-cooked and chilled bean threads (1 packet), spring roll wrappers (16), a bowl of warm water, mat to roll, and a platter to collect the finished product.
Place a spring roll wrapper in a bowl of warm water. Let it become limp. Place the limp wrapper on your rolling surface. Put a few carrot strands on the wrapper, then a few mint leaves. On that place a handful of bean threads and on top of that 3 or 4 shrimp. Finish the filling with a few more carrot strands and a mint leaf. Fold in the 2 opposite sides making a small flap on each side. Then pull wrapper over filling pulling the ingredients inside the wrapper and toward yourself,as you are rolling it away from you. A bit of give and take action, not too rough though. It will seal quite nicely for you naturally and will be even better when it dries out a bit, let rest at least 5 minutes before eating. Repeat to your hearts desire!
Have them waiting for the hungry bunch (including yourself) when they (and/or you) walk through the door. Serve them with peanut dipping sauce.
I wouldn't make these anymore than one day ahead.
Peanut Dipping Sauce
2 tablespoons peanut butter
1/4 cup water
3 tbsp Mirin
2 tbsp soy sauce
2 tbsp hoisin sauce
2 tbsp Siracha
2 cloves garlic, crushed
1 tablespoon sugar
Whirl this in a blender until somewhat smooth.
Garnish with chopped, toasted peanuts
I have some creative ideas using these wrappers. Stay tuned....