Shrimp Summer Rolls
Ingredients
- 4 oz bean thread noodles
- ¾ lb peeled and deveined cooked medium-size shrimp
- 12 (8-to 9-inch) rice paper rounds
- 1 small English cucumber, thinly sliced
- 1½ cups matchstick carrots
- 1½ cups thinly sliced radishes
- ½ cup thinly sliced fresh basil
- ½ cup thinly sliced fresh mint
- Summer Roll Dipping Sauce:
- ⅓ cup fresh lime juice
- 1 Tbsp refrigerated chili pepper paste (from a 4-oz tube)
- 1 Tbsp fish sauce
- 1 Tbsp sesame oil
- 1 Tbsp rice vinegar
- 1 Tbsp sugar
Instructions
- Soften noodles according to package directions. Cut into 3-inch pieces.
- Cut shrimp in half lengthwise.
- Fill a shallow dish with warm water. Working with 1 rice paper round at a time, place in water and let stand until just pliable, but not limp.
- Place rice paper round on a clean, flat surface. Arrange 3 shrimp halves across center of round.
- Top with cucumber slices, carrots, radish slices, basil and mint leaves; arrange a small handful of noodles over mixture.
- Fold bottom of rice paper over filling, then fold in left and right sides. Roll up into a tight cylinder. Serve with Summer Roll Dipping Sauce.
- For Dipping Sauce: Whisk together all ingredients in a small bowl. Store, covered, in refrigerator up to 3 days.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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