Shrimp-Cucumber Summer Rolls

By es123

Ingredients

• Dipping Sauce:
• 4 softened Rice Paper Wrappers
• 4 poached or boiled large shrimp, peeled, deveined and butterflied
• 1 English cucumber, cut into 1/4- inch thick strips
• 1/4 pound soaked rice noodles
• 1/4 cup Thai basil leaves
• 1/4 cup fish sauce
• Juice of 4 limes
• 2 teaspoons sugar
• 2 fresh Thai bird chiles, minced
• 2 tablespoons shredded carrots

Preparation

Step 1

Lay out softened Rice Paper, place 2 shrimp halves pink-side down, top shrimp with cucumbers and lay noodles over cukes. Add about 2 Thai basil leaves to top and roll tightly. Let rest, seam-side down, before slicing. Bias-slice in half and serve with dipping sauce.

Dipping Sauce:

In a small bowl, combine all ingredients.