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Return to browsing category: Side Dishes

Shrimp Summer Rolls by Melanie Foster serves: 12	No ratings Rating Details Rate this recipe Printable View Print Index Cards

A fun, hands-on snack. Can also be made a few hours ahead. Cover with a damp paper towel and plastic wrap, but don't let the rolls touch each other too much, they will stick together. Serve with either Peanut Dipping Sauce or Asian Lime Dipping Sauce.

Ingredients:

1 lb

shrimp, peeled and tailed

rice paper rounds (9 inch)

3 cups

romaine, thinly sliced

english cucumber, or regular (peeled and seeded), sliced in long strips

1/4 cup

green onions, minced

jalapeno, seeded, minced

1 1/2 cups

mung bean sprouts

mint bunch, sliced

cilantro bunch, leaves torn

Directions:

Cook the shrimp by sauteeing in a medium hot pan about 3 minutes until pink and firm. Peel, remove tails and salt lightly and chill until needed.

Place some warm water in a large dish. Prepare all your ingredients and set up in little plate or bowls around a cutting board or work surface.

For each roll: Soak a sheet of rice paper until just soft and pliable. Place on your work surface. Place small amounts of each ingredient onto the bottom third of the rice paper wrapper, start with romaine and end with 4-5 shrimp across the top of the pile of veggies. Fold the bottom of the wrapper up and over the filling, fold in the sides and roll up snugly but gently. Cut in half (or leave whole) and set on a serving platter. Repeat until everything is mostly used up. Serve with the dipping sauce. Or cover and refrigerate up to a couple hours.

*You can vary the veggies, use shredded carrot, bell peppers, even tomatoes (squeeze out the seeds and pat dry first) and/or omit the shrimp.

Categories:

Apps/Snacks & Beverages
Fish & Seafood
Side Dishes
Spring/Summer
Vegetables