Make Lucky Peachs Shrimp Summer Rolls At Home

Name: Make Lucky Peachs Shrimp Summer Rolls At Home
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces bean thread/cellophane/rice vermicelli noodles; 1 cup shredded napa cabbage; 1/2 cup shredded carrot; 1/2 cup peeled, seeded and shredded (or julienned) cucumber; 1/4 cup picked mint leaves; 1/4 cup picked and torn basil leaves; 1/4 cup picked cilantro sprigs; 1/4 cup chopped scallions; kosher salt; 1-2 teaspoons rice vinegar; 12 rice paper wrappers; 18 cooked medium shrimp, peeled and halved lengthwise; Hoisin sauce and fish sauce for serving

Servings: persons

3 ounces bean thread/cellophane/rice vermicelli noodles
1 cup shredded napa cabbage
1/2 cup shredded carrot
1/2 cup peeled, seeded and shredded (or julienned) cucumber
1/4 cup picked mint leaves
1/4 cup picked and torn basil leaves
1/4 cup picked cilantro sprigs
1/4 cup chopped scallions
kosher salt
1-2 teaspoons rice vinegar
12 rice paper wrappers
18 cooked medium shrimp, peeled and halved lengthwise
Hoisin sauce and fish sauce for serving

1
Soak the noodles in hot water to cover in a heatproof bowl until theyre softened, about 15 minutes.
2
Drain and transfer to a medium bowl.
3
Add the cabbage, carrot, cucumber, mint, basil, cilantro, and scallions to the noodles and toss together.
4
Season lightly with salt and the vinegar.
5
Set the noodle salad aside.
6
Fill a large bowl or pie plate with warm water.
7
Slide a rice paper wrapper into the water and press with your fingertips to submerge it.
8
Lift the wrapper out with both hands, flip it, and place it back into the water.
9
Continue flipping and soaking until the wrapper is soft and pliable, about 30 seconds, then lay it flat on a kitchen towel or several layers of paper towels.
10
Working with one at a time, lay a rice paper wrapper on your work surface.
11
Arrange 3 shrimp halves in a row near one edge of the wrapper.
12
Top with about 1/2 cup (a three-finger pinch) of the noodle salad, then roll the nearest edge of the wrapper over the filling.
13
Fold in the sides of the wrapper and continue to roll up to seal.
14
Transfer, shrimp-side up, to a platter.
15
Repeat with the remaining wrappers, shrimp, and noodle salad until you have 12 rolls.
16
Chill, draped with a damp paper towel, for up to 1 hour.
17
Halve the rolls crosswise at an angle; serve with fish sauce and hoisin sauces for dipping.

1633

kcal

Calories

Fat

258

Carbs

133

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 ounces bean thread/cellophane/rice vermicelli noodles, 1 cup shredded napa cabbage, 1/2 cup shredded carrot, 1/2 cup peeled, seeded and shredded (or julienned) cucumber, and more.

Yes, Make Lucky Peachs Shrimp Summer Rolls At Home falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!