Shrimp and Veggie Summer Rolls
Dairy-Free
Gluten-Free
Nut-Free
Pescatarian
Fresh herbs, veggies, and shrimp are wrapped in rice paper and dipped in a flavorful homemade peanut sauce for a refreshing summer meal.
Summer Rolls
- 1 dozen steamed shrimp, peeled and deveined and tails removed
- 1 oz. glass noodles or thin rice vermicelli
- Vietnamese rice-paper spring roll wrappers
- ½ carrot, sliced into thin matchsticks
- ¼ cup mung-bean sprouts
- ¼ cup fresh cilantro leaves, loosely packed
- 8 fresh basil leaves
- 8 fresh mint leaves
Dipping Sauce
- 2 tbs. peanut butter
- ¼ cup hoisin sauce
- 1 tbs. rice vinegar
- 2 tbs. water
STEP 1
If you’re using raw shrimp, fill a large pot with several inches of water, then arrange the shrimp in a single layer in a colander or steamer basket. Bring the water to a boil, place the colander in the pot, and cover with a lid. Steam the shrimp for three to six minutes, or until they turn opaque.
STEP 2
Place the noodles in a bowl and cover with very hot (not boiling) water. Cover the bowl with a tea towel and set aside for five minutes, until the noodles are soft. Drain the noodles and rinse with cold water until cool.
STEP 3
To assemble the rolls, briefly submerge one wrapper at a time in a shallow pan of cool water, then lay it carefully on a plate. Working quickly, place three shrimp in a line in the center. Top with one quarter each of the noodles, carrots, mung-bean sprouts, and cilantro. Place two basil leaves and two mint leaves on top.
STEP 4
Fold the left and right sides of the wrapper in and over the filling, then pull the bottom edge over the top and roll tightly, being gentle to avoid tearing the wrapper. Repeat with the remaining rolls.
STEP 5
Mix together the dipping sauce ingredients and serve.
Photography: Terry Brennan.
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