Shrimp Summer Rolls

Shrimp Summer Rolls
Shrimp Summer Rolls

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 24

    medium shrimp, peeled and deveined

  • salt

  • pepper

  • 3

    ounces rice noodles

  • Eight

    7inch rice paper wrappers

  • 24

    mint leaves

  • 1

    large carrot, shredded

  • 2

    scallions, thinly sliced

  • 2

    cups finely shredded romaine lettuce

  • 1/2

    cup jarred Thai peanut sauce

Directions

Preheat grill to high. Season with salt and pepper. Arrange on grill, cover and cook, turning once, until the shrimp are just cooked through, about 3 minutes. Let cool, then halve lengthwise. In a pot of boiling salted water, cook rice noodles until tender, about 3 minutes; drain and rinse with cold water. Fill a shallow bowl with warm water. Working with 1 rice paper wrapper at a time, soak wrapper for 30 seconds and transfer to a work surface. Arrange 3 shrimp halves across the bottom third of wrapper; top with 3 mint leaves, some rice noodles, carrot, scallion and romaine. Fold in the sides and staring from the bottom, roll up the rice paper, stopping at the halfway point. Top with 3 more shrimp halves and continue rolling. Cover with a damp paper towel and repeat for other rolls. Cut in half on angle and serve with peanut sauce.

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