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

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.

Jaime Harder, MS, RD
Recipe by Cooking Light August 2008

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

Yield:
4 servings (serving size: 2 rolls and about 1 1/2 tablespoons dipping sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare the rolls, combine the first 8 ingredients.

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  • 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.

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

Nutrition Facts

164 calories; calories from fat 5%; fat 0.9g; saturated fat 0.2g; mono fat 0.1g; poly fat 0.3g; protein 12.3g; carbohydrates 27.1g; fiber 1.2g; cholesterol 83mg; iron 2.2mg; sodium 206mg; calcium 43mg.
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