Summer Rolls

Photo by Lisa M.
Adapted from culinary.net

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from culinary.net

Ingredients

  • 1

    teaspoon fresh lime juice

  • 1

    teaspoon dark (toasted) sesame oil

  • 1

    small red chile pepper, seeded and minced

  • 1/2

    teaspoon salt

  • 1/2

    pound medium shrimp, peeled and deveined

  • 8

    large green or red leaf lettuce leaves

  • 1

    medium carrot, julienned

  • 1

    small daikon radish, julienned

  • 1/2

    cup mung bean sprouts

  • 1/4

    cup peanuts, toasted and chopped

Directions

Combine lime juice, sesame oil, chile and salt in a medium bowl; set aside. Bring a medium pot of salted water to a boil. Add shrimp; simmer until pink, about 3 minutes. Drain; add to lime juice mixture and toss to coat. Refrigerate until cool, about 10 minutes. Set lettuce leaves on a counter with stem ends toward you. Press against the "spines" until you hear a crunch to make it easier to roll. Divide carrot, daikon and sprouts among leaves, setting them in the centers toward the bottom. Divide shrimp among leaves; sprinkle with chopped peanuts. Roll lettuce from the bottom up. Place each roll, seam side down, on a sheet of plastic wrap; wrap tightly and refrigerate for 15 minutes. Remove wrap; cut rolls in half and serve.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: