Refreshing Summer Rolls
Let’s face it,at the start of a new year we all vow to eat healthier,stay fit, lose weight, etc. This summer roll recipe will definitely be one that will allow you to eat healthier. Summer rolls are healthy and delicious! The taste is light, refreshing, and absolutely pleasing to the palate. Making Summer Rolls are a lot easier than you think, and you can get the ingredients easily at Asian stores, and at some regular supermarkets, in the International food aisle. Summer rolls in my household do not last long as everyone eats them up within minutes of me making them SCORE! I hope you enjoy them as much as my family does!
- 2 oz Rice Vermicelli Noodles
- 12 Medium Peeled and Deveined Shrimp
- 4 8 inch Rice Paper Wrap
- 1/2 cup Thinly Sliced Napa Cabbage
- 1/2 cup Thinly Sliced Red Cabbage Optional
- 1/2 cup Thinly Sliced Boston Lettuce or Red Lettuce
- 10-12 Fresh Mint Leaves
- 1/2 Carrot Cut into matchstick sized pieces
- 2 1/2 tsp Soy Sauce
- 1 tbsp Sesame Oil
- 1 tbsp Fresh Lime Juice
- 1 tbsp Mirin Sweet Rice Wine
- 2 tbsp Scallions Thinly Sliced
- 1 Thai or Serrano Chilli Thinly Sliced
- 2 tbsp Creamy Peanut Butter
- 4 tsp Rice Wine Vinegar Apple Cider Vinegar can be substituted
- 4 tbsp Hoisin Sauce
- 1/4 cup Lukewarm Water
- 1/4 tsp Sugar
- 1 tbsp Roasted Unsalted Peanuts Roughly Chopped
Bring a medium saucepan filled with water to a boil. Add rice noodles and shrimp; cook 2 minutes or until shrimp and noodles are done. Drain and rinse with cold water. Drain.
Add warm water to a large shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or until soft.
Place wet Rice Paper Wrappers on a flat work surface such as a cutting board or a clean counter.
Place 3 shrimp on bottom third of sheet, leaving a 2-inch border. Top with Cabbage,Lettuce, 4 Mint Leaves, A few sticks of Carrot, Chili and 1/4 Cup Cooked Rice Noodles. THE AMOUNT OF OF CABBAGE AND LETTUCE YOU PUT IN YOUR ROLL IS UP TO YOU,DO NOT OVERLOAD!
Fold bottom of sheet over filling. Fold sides of sheet over filling; roll up, jelly-roll fashion, starting with filled side. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying). Repeat procedure with remaining wrappers, shrimp, cabbage, lettuce, mint, carrot, chilli, and noodles.
Combine green onions and remaining ingredients for the Sesame Soy Dipping Sauce in a small bowl, stirring with a whisk until sugar dissolves.
Combine all the ingredients for the Peanut Sauce together in a small bowl. Whisk it to mix well. Transfer bowl and garnish with the peanuts.
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