Shrimp Summer Rolls

1. 1

   Preheat a grill to high.

2. 2

   Season the shrimp with salt and pepper.

3. 3

   Arrange on the grill, cover and cook, turning once, until the shrimp are just cooked through, about 3 minutes.

4. 4

   Let cool, then halve lengthwise.

5. 5

   In a pot of boiling, salted water, cook the rice noodles until tender, about 3 minutes; drain and rinse with cold water.

6. 6

   Fill a shallow bowl with warm water.

7. 7

   Working with rice paper wrapper at a time, soak a wrapper for 30 seconds and transfer to a work surface.

8. 8

   Arrange 3 shrimp halves across the bottom third of the wrapper, top with 3 mint Leaves, one-eighth of the noodles, about l tablespoon each carrot and scallions and 1/4 cup romaine.

9. 9

   Fold in the sides and, starting from the bottom, roll up the rice paper, stopping at the halfway point.

10. 10

    Top with 3 more shrimp halves and continue rolling.

11. 11

    Cover with a damp paper towel and repeat to make 8 summer rolls.

12. 12

    Cut in half diagonally and serve with the peanut sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.