Keo'S Summer Rolls

1. 1

   On a flat surface, put down 1 sheet of rice paper and lightly brush with the lukewarm water, until pliable.

2. 2

   Halve shrimp, lengthwise.

3. 3

   Add both shrimp halves, a strip of chicken, cucumber, carrot/daikon, cilantro, and mint to the rice paper (lay these things out like you're wrapping a mini burrito).

4. 4

   Fold the rice paper over the filling, then fold over the right and left sides of the rice paper, and finish rolling (like a burrito).

5. 5

   Seal with a little more lukewarm water.

6. 6

   Repeat for remaining rolls.

7. 7

   Serve whole of cut into halves at an angle.

8. 8

   Serve with Keo's Spring Roll Sauce (will post), or hoisin sauce, sprinkled with the chopped peanuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.