RCI-SN.003.0237.001
Shrimp Summer Rolls
Shrimp Summer Rolls can be served with peanut sauce or soy sauce.
Prep15 min
Cook12 min
Total27 min
Servings4
Difficultyintermediate
Ingredients
- sheets rice paper12 unit
- cooked shrimp24 mediumcut in half lengthwise
- dried thin chinese rice noodles4 ounces
- 1 cup
- 1 cup
- 1 cup
- finely shredded lettuce or green cabbage1 cup
- 1 cup
- English cucumber1 cupseeded and cut into matchstick-size strips
- carrots or jicama1 cuppeeled and cut into matchstick-size strips
- 2 tablespoons
Method
1
Cook the dried rice noodles according to package directions, drain, and rinse under cold water until cooled completely. Set aside.
2
Arrange all fresh herbs (mint, cilantro, and basil), lettuce, bean sprouts, cucumber strips, and carrot strips in separate piles on a work surface for easy assembly.
3
Fill a shallow bowl with warm water. Working with one rice paper sheet at a time, submerge it in the water for 3-4 seconds until pliable but still slightly firm.
1 minutes
4
Lay the softened rice paper on a clean, damp work surface. Arrange a small handful of cooled noodles in a line across the center-lower third of the sheet.
5
Layer 4 shrimp halves (skin-side down for visual appeal), a few mint leaves, cilantro, basil, lettuce, bean sprouts, cucumber, and carrot strips over the noodles in a neat, compact line.
6
Fold the bottom edge of the rice paper over the filling, then fold in both sides tightly. Roll tightly away from you into a compact cylinder, sealing the top edge of the rice paper.
7
Place the completed roll seam-side down on a serving plate. Repeat with remaining rice paper sheets and filling ingredients.
8
Whisk the peanut butter with a small amount of warm water (approximately 2-3 tablespoons) until it reaches a pourable dipping sauce consistency. Serve alongside the summer rolls.