The popular appetizer becomes a substantial summer entrée for two. Speed up prep time by having all the ingredients ready in small bowls before assembling.
2 ounces uncooked rice vermicelli noodles
12 medium shrimp, peeled and deveined (8 ounces)
4 (8-inch) round rice paper sheets
1/2 cup very thinly sliced napa (Chinese) cabbage
16 fresh mint leaves
4 teaspoons chopped unsalted, dry-roasted peanuts
1 small serrano chile, seeded and thinly sliced
2 tablespoons chopped green onions
1 tablespoon mirin (sweet rice wine)
1 tablespoon fresh lime juice
1 tablespoon dark sesame oil
2 1/2 teaspoons lower-sodium soy sauce
1 teaspoon sugar
1/4 teaspoon fish sauce
How to Make It
Bring a medium saucepan filled with water to a boil. Add rice noodles and shrimp; cook 2 minutes or until shrimp and noodles are done. Drain and rinse with cold water. Drain.
Add warm water to a large shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or until soft. Place a dry kitchen towel on a work surface. Place rice paper sheet on towel. Place 3 shrimp on bottom third of sheet, leaving a 2-inch border. Top with 2 tablespoons cabbage, 4 mint leaves, 1 teaspoon peanuts, one-fourth of the chile, and 1/4 cup cooked rice noodles. Fold bottom of sheet over filling. Fold sides of sheet over filling; roll up, jelly-roll fashion, starting with filled side. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying). Repeat procedure with remaining wrappers, shrimp, cabbage, mint, peanuts, chile, and noodles.
Combine green onions and remaining ingredients in a small bowl, stirring with a whisk until sugar dissolves. Serve with summer rolls.
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