Shrimp and Vegetable Summer Rolls |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Though summer rolls look like works of art, they're actually quite easy to make. We've simplified the procedure by mixing the filling instead of layering the ingredients. Ingredients:
1/2 pound frozen cooked peeled small shrimp, thawed |
1 1/2 cups fresh bean sprouts (about 4 ounces) |
1 1/2 cups packed mixed baby salad greens or mache lettuce |
1 cup matchstick-cut carrots |
1 cup loosely packed fresh cilantro leaves |
1/2 cup packed fresh mint leaves |
12 (8-inch) round rice paper spring roll wrappers (such as galettes de riz) |
3/4 cup bottled thai peanut sauce (such as house of tsang) |
Directions:
1. Combine first 6 ingredients in a large bowl; toss gently.
2. Add warm water to a pie plate or large shallow dish to a depth of 1 inch. Place 1 wrapper in dish for 30 to 45 seconds or until softened; place on a flat surface. Spoon 1/2 cup shrimp mixture down center of wrapper; fold sides over filling, and roll up tightly, jelly-roll fashion. Gently press seam to seal; place roll, seam side down, on a serving platter. Cover with a damp towel to keep from drying.
3. Repeat procedure with remaining wrappers and shrimp mixture. Serve immediately with peanut sauce.
4. Note: Rice paper spring roll wrappers are available in Asian markets. The circular wrappers are thin, brittle, and opaque and are marked with a cross-hatched pattern. You may also serve the summer rolls with sweet-and-sour sauce, if desired.
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