Shrimp Summer Rolls with Peanut Dipping Sauce
This beautiful, elegant dish—a mainstay in Vietnamese cuisine– is quite simple to make, once you’ve made a practice roll or two. Make it for a quick, clean-eating lunch, or serve half a roll as an appetizer at your next gathering.
SERVES 4 (2 rolls per)
|1/3||cup rice vinegar|
|1/4|| cup unsalted dry roasted peanuts,
|16|| large shrimp, peeled and deveined,
about 3/4 pound
|3||ounces thin rice stick noodles|
|8||rice paper spring roll wrappers|
|1|| medium red bell pepper, cut into long
|1|| large cucumber, peeled, halved
lengthwise, seeded and cut into long
|1||large carrot, cut into long thin strips|
- Combine the vinegar, sugar, peanuts and sriracha in a bowl; stir to dissolve the sugar.
- Bring a medium pot of water to boil; add the shrimp and cook until opaque and just cooked through, 3 minutes. Transfer to a colander with a slotted spoon and run under cold water to stop the cooking. Cut the shrimp in half lengthwise and set aside.
- Return the water to a boil; add the noodles and cook according to package directions; drain, rinse under cold water and drain again.
- Fill a large bowl with warm water. Soak 1 spring roll wrapper in the water until pliable, about 30 seconds; transfer to a work surface and pat dry with paper towel. Place 4 shrimp halves, cut side up, in a row across the center of the wrapper; top each with a mint leaf. Top with about 1/8 of the noodles, bell pepper, cucumber and carrot strips. Fold the sides of the wrapper facing the short ends of the filling in over the food, and roll the long end over the filling jelly roll style. Transfer to a plate, cover with damp paper towels and repeat with remaining ingredients.
- To serve, cut each roll in half and accompany with the dipping sauce.
Calories: 296, Protein: 11g, Carbohydrates: 50g, Fiber: 3g,
Fat: 5g, Saturated Fat: 1g, Cholesterol: 35mg, Sodium: 223mg