Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield
4 servings (serving size: 2 rolls and about 1 1/2 tablespoons dipping sauce)

This refreshing, no-cook summer roll recipe offers menu flexibility: Serving two rolls constitutes an entrée, or you can serve one as an appetizer. Either way, the zesty, delicious dipping sauce is a must.

 

How to Make It

Step 1

To prepare the rolls, combine the first 8 ingredients.

Step 2

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 just until soft. Place sheet on a flat surface. Arrange 1/3 cup shrimp mixture over half of sheet, leaving a 1/2-inch border. Folding sides of sheet over filling and starting with filled side, roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying). Repeat procedure with remaining shrimp mixture and rice paper sheets.

Step 3

To prepare dipping sauce, combine sugar and remaining ingredients; stir with a whisk. Serve with summer rolls.

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