Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Katie Barreira
Recipe by Cooking Light August 2015

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

  • 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

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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