| 1 | And just when you thought it couldn"t get any better, along comes a recipe for fried shrimp rolls!!! these triangular little goodies are great when served alongside cha gio. |
| 2 | These are *really* good! prepare the nuoc cham. |
| 3 | Wash and dry the mint and coriander leaves. |
| 4 | Set aside. |
| 5 | Prepare the filling: soak the noodles in warm water for 30 minutes. |
| 6 | Drain. |
| 7 | Cut into 1-inch lengths. |
| 8 | Assemble the rolls: fill a mixing bowl with 4 cups of warm water and dissolve the sugar in it. |
| 9 | Rice paper is quite fragile. |
| 10 | Work with only 2 sheets at a time, keeping the remaining sheets covered with a barely damp cloth to prevent curling. |
| 11 | Immerse 1 sheet of rice paper into the warm water. |
| 12 | Remove and spread flat on a dry towel. |
| 13 | Soak a second sheet of rice paper and spread it out without touching the other round. |
| 14 | The rice papers will become pliable within seconds. |
| 15 | Fold up the bottom third of each round. |
| 16 | Place ?tablespoon of the filling in the center of the folded-over portion. |
| 17 | Place 1 shrimp in the filling, leaving the tail section extended over the fold line. |
| 18 | Top the shrimp with an additional ?tablespoon of filling and press into a compact triangle, forming a point where the tail extends (it is important that the filling be flat so it can be wrapped entirely and tightly). |
| 19 | Fold the sides over to enclose the filling, then fold the remaining sides over to seal the compact triangle. |
| 20 | The completed roll resembles a triangle with a handle. |
| 21 | Fill the remaining wrappers in the same manner. |
| 22 | Fry the rolls: if possible, fry in 2 skillets. |
| 23 | Pour 1 to 1 ?inches of oil into each skillet and heat to 325 °Fahrenheit. |
| 24 | Add a few rolls to each skillet; don"t let them touch or they will stick together. |
| 25 | Cook over moderate heat for 10 to 12 minutes, turning often until crisp and golden brown. |
| 26 | Drain the rolls on paper towels. |
| 27 | Keep warm in a low oven while frying the remaining rolls. |
| 28 | Serve the shrimp rolls as an appetizer with the nuoc cham, mint and coriander leaves. |
| 29 | Note: these rolls may be cooked in advance then reheated in a 350f oven for about 20 minutes, or until crisp. |
| 30 | Yield: 24 shrimp rolls |
