Summer Rolls

By Suesee50

Ingredients

• 1/4 cup reduced-sodium soy sauce
• 1 tablespoon water
• 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger 12 fresh or frozen medium shrimp
• 1 ounce bean threads (cellophane noodles)
• 1 tablespoon lime juice
• 1/8 teaspoon salt
• 2 teaspoons toasted sesame oil
• 2 teaspoons Asian chile-garlic sauce
• 16 thin cucumber slices
• 2 teaspoons rice vinegar
• 8 8-inch rice paper rounds (spring roll wrappers)
• 1/3 cup fresh cilantro leaves
• 1/3 cup fresh mint leaves
• 1/2 cup coarsely shredded carrot (1 medium)
• 1/4 cup thinly sliced green onions (2)

Details

Servings 8
Adapted from bhg.com

Preparation

Step 1

Directions

For dipping sauce, in a small bowl combine soy sauce, the water, and ginger. Cover and let stand until ready to serve rolls.

Meanwhile, thaw shrimp, if frozen. Peel and devein shrimp; halve shrimp lengthwise. Rinse shrimp; pat dry with paper towels. In a medium heatproof bowl cover noodles with boiling water; soak for 15 minutes. Drain well. Pat dry with paper towels. Toss noodles with lime juice and salt. Set aside.

In a large nonstick skillet heat sesame oil over medium-high heat. Add shrimp. Cook for 2 to 3 minutes or until shrimp are opaque, turning occasionally. Stir in chile-garlic sauce. Remove from heat and set aside.

In a small bowl combine cucumber and vinegar. Set aside.

Pour some boiling water into a 9-inch round baking pan or pie plate; add one rice paper and soak about 30 seconds or until softened. Place on a clean work surface.

Arrange one-eighth of the herbs 1 inch from the bottom edge of the soaked rice paper, leaving at least a 1-inch border on both sides. Line three shrimp halves on top of herbs; layer with two cucumber slices, some of the noodles, some of the carrot, and some of the green onions. Tuck rice paper tightly around filling; fold in ends and roll up. Transfer to a plate; cover with damp paper towels. Repeat to make eight rolls total. Serve at once or chill for up to 6 hours before serving. If chilled, let stand at room temperature about 30 minutes before uncovering and serving. Serve with dipping sauce