Shrimp and Vegetable Summer Rolls
Though summer rolls look like works of art, they're actually quite easy to make. We've simplified the procedure by mixing the filling instead of layering the ingredients.
More From Oxmoor House
- Calories: 116
- Calories from fat: 23%
- Fat: 2.9g
- Saturated fat: 0.6g
- Protein: 6.2g
- Carbohydrate: 15.9g
- Fiber: 1g
- Cholesterol: 37mg
- Iron: 0.9mg
- Sodium: 303mg
- Calcium: 31mg
- 1/2 pound frozen cooked peeled small shrimp, thawed
- 1 1/2 cups fresh bean sprouts (about 4 ounces)
- 1 1/2 cups packed mixed baby salad greens or mache lettuce
- 1 cup matchstick-cut carrots
- 1 cup loosely packed fresh cilantro leaves
- 1/2 cup packed fresh mint leaves
- 12 (8-inch) round rice paper spring roll wrappers (such as Galettes De Riz)
- 3/4 cup bottled Thai peanut sauce (such as House of Tsang)
- 1. Combine first 6 ingredients in a large bowl; toss gently.
- 2. Add warm water to a pie plate or large shallow dish to a depth of 1 inch. Place 1 wrapper in dish for 30 to 45 seconds or until softened; place on a flat surface. Spoon 1/2 cup shrimp mixture down center of wrapper; fold sides over filling, and roll up tightly, jelly-roll fashion. Gently press seam to seal; place roll, seam side down, on a serving platter. Cover with a damp towel to keep from drying.
- 3. Repeat procedure with remaining wrappers and shrimp mixture. Serve immediately with peanut sauce.
- Note: Rice paper spring roll wrappers are available in Asian markets. The circular wrappers are thin, brittle, and opaque and are marked with a cross-hatched pattern. You may also serve the summer rolls with sweet-and-sour sauce, if desired.
Only you will be able to view, print, and edit this note.Add Note