Shrimp Summer Rolls

Description Edit

Shrimp Summer Rolls can be served with peanut sauce or soy sauce.

Ingredients Edit

Sauce Edit

Directions Edit

  1. Place rice noodles in large bowl; add enough hot water to cover. Let stand until softened, about 15 minutes.
  2. Drain. Cut into 6-inch lengths; set aside.
  3. Fill bowl with warm water.
  4. Add 1 rice-paper sheet and turn until beginning to soften, about 30 seconds (sheet will still be stiff in a few spots).
  5. Remove from water; drain on kitchen towel.
  6. Lay four shrimp halves, and a pinch of other ingredients onto bottom third of sheet.
  7. Leave about a half an inch free on the sides.
  8. Fold bottom of rice sheet over filling, then fold in ends and roll into tight roll.
  9. Place roll, seam side down, on plate.
  10. Repeat with remaining rice-paper sheets.
  11. Cover with damp paper towel and plastic wrap; chill.
  12. Cut each roll diagonally into thirds.
  1. Heat peanut butter and hoisin in microwave or over medium heat, stir together, add a few tablespoons of water to get the desired consistency.
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