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Gluten-Free Shrimp Summer Rolls with Dipping Sauce
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Prep Time:
40 minutes
Total Time:
40 minutes
Delight guests with homemade Asian shrimp spring rolls paired with a zesty spicy dip.
Ingredients:
  • 1 jar (7.25 oz) hoisin sauce (3/4 cup)
  • 2 teaspoons roasted red chili paste (from 4-oz jar)
  • 1/2 teaspoon crushed red pepper flakes
  • 4 oz dried thin rice noodles or rice vermicelli (from 8.8-oz package)
  • 2 cups shredded romaine lettuce
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup shredded carrot (about 1 medium)
  • 10 oz frozen cooked salad shrimp (about 1 3/4 cups), thawed, drained
  • 12 round rice paper wrappers (about 8 inch; from 12-oz package)
Instructions:
  • Combine dipping sauce ingredients in a medium bowl and chill in the refrigerator while you move on to the next steps.
  • Prepare noodles according to package instructions. In a large bowl, combine lettuce, cilantro, carrot, and shrimp.
  • Dampen a paper towel with water and place it on a cutting board. Fill a 10-inch pie plate with water. Submerge a rice paper wrapper in the water for 45 to 60 seconds until slightly soft but not fully softened. Carefully lift the wrapper from the water, shake off excess water, and place it on the damp paper towel.
  • Place 1/4 cup noodles in a row near one edge of the wrapper. Top the noodles with about 1/3 cup of the lettuce mixture. Roll up the wrapper starting from the edge with the fillings, tuck in the sides after the first turn, then continue rolling up. Repeat for the remaining wrappers.
  • Arrange the rolls neatly on a platter, making sure they are not touching to prevent sticking. Serve promptly with sauce, or cover with damp paper towels and refrigerate for up to 2 hours. When ready to eat, slice each roll in half diagonally before serving.

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