Thai Shrimp Rolls with Julienne of Vegetables
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.
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- Calories: 127
- Calories from fat: 5%
- Fat: 0.7g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.1g
- Polyunsaturated fat: 0.3g
- Protein: 7.8g
- Carbohydrate: 22.5g
- Fiber: 2.2g
- Cholesterol: 43mg
- Iron: 1.4mg
- Sodium: 171mg
- Calcium: 42mg
- 3 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon fish sauce
- 1/8 teaspoon Thai red curry paste
- 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
- To prepare sauce, combine vinegar, honey, fish sauce, and curry paste, stirring with a whisk. Set aside.
- To prepare rolls, cook rice sticks according to package directions; drain and rinse under cold water. Drain.
- Trim fibrous ribs from lettuce leaves to flatten leaves.
- 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.
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