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Thai Shrimp Rolls with Julienne of Vegetables

Yield 4 servings (serving size: 1 roll and about 1 tablespoon sauce)
The chef's knife is used to create uniform vegetable strips for the summer rolls. Use a paring knife to remove the lettuce leaf ribs. Using lettuce leaves to line the rice paper helps prevent the paper from tearing as you form the rolls.

Ingredients

  • Sauce:
  • 3 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon fish sauce
  • 1/8 teaspoon Thai red curry paste
  • Rolls:
  • 1 ounce uncooked rice sticks
  • 4 medium romaine lettuce leaves
  • 4 (8-inch) round sheets rice paper
  • 8 large fresh basil leaves
  • 8 medium shrimp, peeled, steamed, and halved lengthwise (about 4 ounces)
  • 20 (2-inch) julienne-cut seeded peeled cucumber strips
  • 20 (2-inch) julienne-cut carrot strips
  • 20 (2-inch) julienne-cut green onion tops
  • 12 medium fresh mint leaves

Nutrition Information

  • calories 127
  • caloriesfromfat 5 %
  • fat 0.7 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.3 g
  • protein 7.8 g
  • carbohydrate 22.5 g
  • fiber 2.2 g
  • cholesterol 43 mg
  • iron 1.4 mg
  • sodium 171 mg
  • calcium 42 mg

How to Make It

  1. To prepare sauce, combine vinegar, honey, fish sauce, and curry paste, stirring with a whisk. Set aside.

  2. To prepare rolls, cook rice sticks according to package directions; drain and rinse under cold water. Drain.

  3. Trim fibrous ribs from lettuce leaves to flatten leaves.

  4. Add hot 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 sheet on a flat surface. Arrange 1 lettuce leaf over sheet. Top lettuce with 2 basil leaves, 4 shrimp halves, 2 tablespoons noodles, 5 cucumber strips, 5 carrot strips, 5 green onion strips, and 3 mint leaves. Fold sides of sheet over filling, and roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to prevent drying). Repeat procedure with remaining rice sheets, lettuce, basil, shrimp, noodles, cucumber, carrot, green onion tops, and mint. Serve with the sauce.