Shrimp Summer Rolls Recipe

Name: Shrimp Summer Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup chipotle mayonnaise Hellmann's(R) or Best Foods(R) Organic, divided; 8 ounces large shrimp peeled and deveined; 1 1/2 cups rice noodles broken thin, prepared according to package directions; 2 cucumbers small, peeled and cut into thin strips,, 2 cups; 1/2 cup cilantro leaves coarsely chopped fresh; 1/2 cup carrots matchstick cut; 1/4 cup sliced green onions; 12 spring roll wrappers; 3 tablespoons mirin; 3 tablespoons reduced sodium soy sauce; 1 1/2 tablespoons toasted sesame oil; 1 teaspoon fresh ginger grated

Servings: persons

1/4 cup chipotle mayonnaise Hellmann's(R) or Best Foods(R) Organic, divided
8 ounces large shrimp peeled and deveined
1 1/2 cups rice noodles broken thin, prepared according to package directions
2 cucumbers small, peeled and cut into thin strips,, 2 cups
1/2 cup cilantro leaves coarsely chopped fresh
1/2 cup carrots matchstick cut
1/4 cup sliced green onions
12 spring roll wrappers
3 tablespoons mirin
3 tablespoons reduced sodium soy sauce
1 1/2 tablespoons toasted sesame oil
1 teaspoon fresh ginger grated

1
For summer rolls, heat 2 tablespoons Hellmann's(R) or Best Foods(R) Organic Chipotle Mayonnaise in large nonstick skillet over medium-high heat and cook shrimp, turning once, until shrimp turn pink, about 3 minutes. Remove shrimp; cool, then coarsely chop and set aside.
2
Combine noodles with remaining 1/4 cup Mayonnaise in bowl. Combine cucumbers, cilantro, carrots and green onions in another bowl.
3
Fill pie plate with water. Working with 1 wrapper at a time, soak in water until pliable but not limp, about 30 seconds. Lift wrapper out of water and let excess water drip off; transfer to cutting board.
4
Arrange some of the shrimp on lower third of wrapper; top with about 1/4 cup each noodles and vegetables. Fold bottom of wrapper over filling, then fold in ends and roll up like a burrito. Transfer to platter. Repeat to make 11 more rolls. Cover rolls with damp paper towels, then cover with plastic wrap. Refrigerate until serving. (Can be made 1 day ahead).
5
For dipping sauce, combine ingredients in small bowl*. Cut summer rolls in half and serve with Dipping Sauce.

582

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1/4 cup chipotle mayonnaise Hellmann's(R) or Best Foods(R) Organic, divided, 8 ounces large shrimp peeled and deveined, 1 1/2 cups rice noodles broken thin, prepared according to package directions, 2 cucumbers small, peeled and cut into thin strips,, 2 cups, 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

How did you like this recipe?

Frequently Asked Questions