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Shrimp Summer Rolls with Dipping Sauce
Shrimp Summer Rolls with Dipping Sauce
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Prep Time:
40 minutes
Total Time:
40 minutes
Create delectable Asian shrimp spring rolls with a zesty dipping sauce for a vibrant meal experience.
Ingredients:
  • 1 jar (7.25 oz) hoisin sauce (3/4 cup)
  • 1 cup water
  • 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 the dipping sauce ingredients in a medium bowl and chill in the refrigerator while you proceed with the recipe.
  • Prepare noodles according to package instructions and set aside. 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 pliable but not fully softened. Lift the wrapper from the water, let excess water drip off, and place it on the damp paper towel.
  • Place a generous 1/4 cup of noodles close to one edge of the wrapper. Top the noodles with approximately 1/3 cup of the lettuce mixture. Roll up the wrapper tightly over the fillings, tucking in the sides after the first turn. Continue rolling while tucking in the sides. Repeat this process with the rest of the wrappers.
  • Arrange the rolls neatly on a platter, ensuring they are not touching to prevent sticking. Serve with sauce right away or store covered with damp paper towels in the fridge for up to 2 hours. Before serving, slice each roll diagonally in half.

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