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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I got this from Everyday with Rachael Ray. It's a great mag. Ingredients:
24 medium shrimp, peeled and deveined (about 1/2 pound) |
salt and pepper |
3 ounces rice noodles (rice vermicelli) |
56 inches rice paper sheets |
24 mint leaves |
1 large carrot, shredded |
2 scallions, thinly sliced |
2 cups romaine lettuce, finely shredded |
1/2 cup peanut sauce |
Directions:
1. Preheat a grill to high. Season the shrimp with salt and pepper.
2. Arrange on the grill, cover and cook, turning once, until the shrimp are just cooked through, about 3 minutes.
3. Let cool, then halve lengthwise.
4. In a pot of boiling, salted water, cook the rice noodles until tender, about 3 minutes; drain and rinse with cold water.
5. Fill a shallow bowl with warm water. Working with rice paper wrapper at a time, soak a wrapper for 30 seconds and transfer to a work surface.
6. Arrange 3 shrimp halves across the bottom third of the wrapper, top with 3 mint Leaves, one-eighth of the noodles, about l tablespoon each carrot and scallions and 1/4 cup romaine.
7. Fold in the sides and, starting from the bottom, roll up the rice paper, stopping at the halfway point.
8. Top with 3 more shrimp halves and continue rolling.
9. Cover with a damp paper towel and repeat to make 8 summer rolls.
10. Cut in half diagonally and serve with the peanut sauce.
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