Whether you call them summer rolls or spring rolls, these tasty shrimp rolls are made filled with crunchy cucumber, rice noodles and lots of fresh herbs for a cool and refreshing treat.
Switch up and add shredded carrots, tofu or any crunchy veggies you like.
12 Rice paper wrappers, 8-in round
36 Shrimp, small, cooked with shells and tail removed
4 oz Vermicelli rice noodles
1 English cucumber
1 cup Napa cabbage
¼ cup Cilantro, chopped
3 tbs Mint, chopped
2 tbs Basil, chopped
¼ cup Soy sauce
2 tbs Rice wine vinegar
1 tbs Peanut butter
1 tbs Honey
½ tsp Sesame oil
½ tsp Garlic chili paste
1 Cook rice noodles according to package directions, drain and rinse under cold water to cool.
2 Cut cucumbers into matchsticks and set aside in a bowl.
3 Shred cabbage and set aside in a bowl.
4 Prepare dipping sauce by mixing together the last six ingredients.
5 Place the following ingredients in an assembly line – rice paper, shrimp, noodles and veggies.
6 Fill a large shallow dish with one inch of hot water (not boiling). Place each rice paper in the water for about 5 to 10 seconds until soft. Place it on a clean surface.
7 Layer three shrimp, about ¼ cup of noodles, some napa cabbage, a bit of cucumber and a pinch of herbs on the rice paper. Roll the rice paper like a burrito. Fold the bottom up over the ingredients, fold the sides in and then roll up tight. Repeat for each.
8Serve with dipping sauce. You can choose to omit some of the herbs and use just mint or cilantro, your choice. Enjoy.
Serves 4-6 | Prep Time 40 mins
by Lauri Mackey, CHHC, Positivity Podcaster & Speaker for Women, Authoress at Lauri’s Lemonade Stand