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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Cooking Light. August 2008 Ingredients:
1 cup thinly sliced bibb lettuce |
1/2 cup bean sprouts |
1/2 cup cooked bean threads (cellophane noodles, about 1 ounce uncooked) |
1/2 cup shredded carrot |
1/4 cup chopped green onion (about 2) |
1/4 cup thinly sliced basil |
1/4 cup chopped mint |
6 ounces cooked peeled and deveined shrimp, coarsely chopped |
8 (8 inch) round sheets rice paper |
1 tablespoon sugar |
2 tablespoons rice wine vinegar |
2 tablespoons fresh lime juice (about 1 lime) |
1 teaspoon chili paste with garlic (such as sambal oelek) |
1 teaspoon low sodium soy sauce |
Directions:
1. To prepare the rolls, combine the first 8 ingredients.
2. 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.
3. 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.
4. 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.
5. To prepare dipping sauce, combine sugar and remaining ingredients; stir with a whisk. Serve with summer rolls.
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