Shrimp Summer Rolls Recipe

Name: Shrimp Summer Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp vegetable oil; 4 None medium uncooked shrimp, peeled and deveined; 3 None radishes, cut into thin strips; 1 None small carrot, cut into thin strips; 1/4 None cucumber, peeled and cut into thin strips; Handful None shredded red cabbage; 4 sprigs cilantro, chopped; Pinch None sugar; 2 tsp rice vinegar; 1 tsp soy sauce; 1/4 tsp sesame oil; 3 None chives, chopped; 2 None round rice paper wrappers (8 inch); 2 leaves Boston or Bibb lettuce; None None Seedless grapes and hard-boiled egg halves, for serving

Servings: persons

1 tsp vegetable oil
4 None medium uncooked shrimp, peeled and deveined
3 None radishes, cut into thin strips
1 None small carrot, cut into thin strips
1/4 None cucumber, peeled and cut into thin strips
Handful None shredded red cabbage
4 sprigs cilantro, chopped
Pinch None sugar
2 tsp rice vinegar
1 tsp soy sauce
1/4 tsp sesame oil
3 None chives, chopped
2 None round rice paper wrappers (8 inch)
2 leaves Boston or Bibb lettuce
None None Seedless grapes and hard-boiled egg halves, for serving

1
Heat the oil in a nonstick skillet over medium-high heat. Add the shrimp and stir-fry for 1-2 mins until just cooked through. Remove to a plate and cool. Cut into pieces.
2
Mix together the shrimp, radishes, carrot, cucumber, red cabbage, cilantro, sugar and 1 tsp rice vinegar in a bowl. Set aside. For the dipping sauce, mix together the remaining 1 tsp rice vinegar, the soy sauce, sesame oil and chives. Stir well.
3
Fill a large pie plate with warm water. Add 1 rice paper wrapper, completely submerge and let soak for 20 seconds until just soft and pliable. Transfer to a cutting board. Place 1 lettuce leaf on the wrapper, then spread half the shrimp mixture on the bottom third. Roll up tightly from the bottom, folding in the sides of the wrapper. Cut the roll in half diagonally. Repeat with the remaining wrapper, lettuce and shrimp mixture. Arrange the shrimp rolls on a serving dish, seam side down. Serve with the dipping sauce, grapes and egg halves.

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1 tsp vegetable oil, 4 None medium uncooked shrimp, peeled and deveined, 3 None radishes, cut into thin strips, 1 None small carrot, cut into thin strips, and more.

Yes, Shrimp Summer Rolls 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.

Shrimp Summer Rolls

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