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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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These Thai summer rolls are fun to make and so good to eat! My kids love them! Ingredients:
8 ounces medium raw shrimp, peeled and deveined |
3 1/2 ounces thin rice noodles (rice vermicelli) |
12 rice paper sheets |
36 fresh cilantro leaves |
4 ounces roast pork, cooked and sliced 1/8 inch thick (or beef) |
1 tablespoon chopped peanuts |
1 tablespoon lime peel |
dipping sauce |
1/2 cup water |
1/4 cup fish sauce |
2 tablespoons lime juice |
1 tablespoon sugar |
1 garlic clove, minced |
1/4 teaspoon chili oil |
Directions:
1. Bring large saucepan of water to a boil over high heat. Add shrimp; simmer 1-2 minutes or until shrimp turn pink and opaque. Remove shrimp with slotted spoon to a small bowl. When cool, slice shrimp in half lengthwise.
2. Meanwhile, soften rice noodles in medium bowl of boiling water for two minutes. Drain; cut noodles into managable 3-inch lengths.
3. Soften rice paper wrappers in a large bowl of warm water 30 to 40 seconds or until pliable. Drain wrappers, 1 at a time, on paper towels and transfer to clean work surface. Arrange 3 cilantro leaves in center of wrapper. Layer with two shrimp halves, some pork, rice noodles some peanuts and lime peel.
4. Fold bottom of wrapper up over filling; fold in each side and roll up, burrito-style. Repeat with remaining filling and wrappers.
5. Dipping Sauce.
6. Combine all ingredients in small bowl; mix well.
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