Shrimp Summer Rolls with Sesame-Soy Dipping Sauce

Name: Shrimp Summer Rolls with Sesame-Soy Dipping Sauce
Yield: Serves 2 (serving size: 2 rolls and 2 tablespoons dipping sauce)
Ingredients: 2 ounces uncooked rice vermicelli noodles; 12 medium shrimp, peeled and deveined (8 ounces); 4 (8-inch) round rice paper sheets; ½ 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 ½ teaspoons lower-sodium soy sauce; 1 teaspoon sugar; ¼ teaspoon fish sauce

2 Ratings
2 Reviews

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.

By Katie Barreira

Recipe by Cooking Light August 2015

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Yield:

Serves 2 (serving size: 2 rolls and 2 tablespoons dipping sauce)

Nutrition Info

Directions

Step 1
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.

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Step 2
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.
Step 3
Combine green onions and remaining ingredients in a small bowl, stirring with a whisk until sugar dissolves. Serve with summer rolls.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

Per Serving:

383 calories; fat 11.4g; saturated fat 1.5g; mono fat 4.3g; poly fat 4g; protein 20g; carbohydrates 50g; fiber 2g; cholesterol 143mg; iron 2mg; sodium 485mg; calcium 102mg.

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PKFletcher

08/10/2015

I am a frequent "roller" and was excited about the rolls being a main dish during the summer. Lack of flavor being the first complaint, and the dipping sauce separates, and too much stuffing for the rolls. Here are my suggestions. You need a smooth dish towel to roll the rolls. Go on line and find some better dipping sauces. Two shrimps per roll, not 3. Flavor the cabbage with fish sauce, garlic. I think basil is so much better than mint. Anyway, you can find lots of better recipes on line if you want to try about summer rolls.

steponme

07/21/2015

Stuck to the towel like glue, use a plate. The rolls and sauce were tasty, but time consuming prepping everything.

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