24 medium shrimp (about 1/2 lb) peeled and deveined
Salt & Pepper
3 oz rice noodles
Eight 7 inch 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
Instructions
Preheat a grill to high. Season the shrimp with salt & pepper. Arrange on the grill, cover and cook, turning once, until the shrimp are just cooked through, about 3 mins. Let cool, then halve lengthwise.
In a pot of boiling, salted water, cook the rice noodles until tender, about 3 mins; drain and rinse with cold water.
Fill a shallow bowl with warm water. Working with 1 rice paper wrapper at a time, soak a wrapper for 30 seconds and transfer to a work surface. Arrange 3 shrimp halves across the bottom third of the wrapper, top with 3 mint leaves, one-eighth of the noodles, about 1 tbsp each carrot and scallions and 1/4 cup romaine. Fold in the sides and, starting from the bottom, roll up the rice paper, stopping at the halfway point. Top with 3 mire shrimp halves and continue rolling. Cover with a damp paper towel and repeat to make 8 summer rolls. Cut in half diagonally and serve with the peanut sauce.
Originally Submitted
8/13/2010
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