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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Serve 2 rolls for a entree or just one as an appetizer. The sauce is great! Use about an ounce of dry cellophane noodles to get 1/2 cup bean threads. Ingredients:
1 cup thinly sliced bibb lettuce |
1/2 cup bean sprouts |
1/2 cup cooked bean threads |
1/2 cup shredded carrot |
1/4 cup chopped green onion |
1/4 cup thinly sliced basil |
1/4 cup chopped mint |
6 ounces cooked peeled and deveined shrimp, coarsely chopped |
8 sheets rice paper (8-inch round) |
1 tablespoon sugar |
2 tablespoons rice wine vinegar |
2 tablespoons fresh lime juice |
1 teaspoon chili paste with garlic (like sambal oelek) |
1 teaspoon soy sauce |
Directions:
1. To prepare the rolls: Combine the first 8 ingredients. 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 with remaining shrimp mixture and rice paper sheets.
2. To prepare the dipping sauce: Combine sugar and remaining ingredients, stir with a whisk. Serve with summer rolls.
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