 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
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. 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 onions (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 chile 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. 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.
3. To prepare dipping sauce, combine sugar and remaining ingredients; stir with a whisk. Serve with summer rolls.
|
|