Summer Rolls with Shrimp
Servings
6Serving size
2 rollsThis recipe requires that Steamed Shrimp be made first. This recipe may be multiplied, but once made, summer rolls do not keep well past 24 hours.
Ingredients
| 1 cucumber (8-1/4 inch) Cucumber (julienned) |
| 1/2 Large Red bell peppers (julienned) |
| 1/2 fruit without skin and seeds Avocados, raw (sliced) |
| 1 cup shredded Iceberg lettuce |
| 1/4 cup leaves, whole Fresh basil (herb of your choice: Thai basil or mint or cilantro, or green onions; chiffonade, sliced on the bias or leaves left whole) |
| 2 large (7-1/4 to 8-/1/2 inches long) Carrots, raw (peeled and shredded) |
| 1/2 fruit without refuse Mangos, raw (julienned) |
| 12 Ounces Shrimp, raw (steamed; see recipe) |
| 3 ounces Rice noodles, dry |
| 12 wrapper, eggroll (7 inch square) Wonton wrappers (includes egg roll wrappers) (Rice Paper is best) |
Instructions
Bring a pot of water or kettle to a boil.
Place noodles in a large heat proof bowl.
Pour boiling water over noodles and allow them to soak for 1-2 minutes, or until tender, using tongs to separate the nooodles.
Drain and rinse with cold water. Set aside.
Add hot water to a shallow dish with a flat bottom that is large enough to place a piece of rice paper flat.
Soak rice paper, one piece at at time, for a few seconds or until just pliable.
Remove soaked rice paper from water and place on a plastic cutting board or plate.
Place 2 shrimp in a row on the bottom third of the rice paper.
Layer the cucumber, bell pepper, avocado, greens, herbs, carrots, mango, and vermicelli noodles on top of the shrimp, being careful not to overfill your roll and leaving a 1 inch border.
Gently pull the bottom edge closet to you up and over the noodles.
Then tuck in the side edges and continue to roll until a seam is sealed. Place the roll seam side down on a platter and cover with a damp towel to keep fresh.
Serve with nouc cham, peanut sauce, or other sauce of your choice.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
It may take some practice to get the soaking technique just right. Don’t be afraid to try a few times. If rice paper is soaked too long, it will tear easily when you roll your summer rolls. If rice paper is not soaked long enough it will not be pliable enough to roll. The temperature of your water will vary the length of time to soak rice paper.