Shrimp Summer Rolls With Sesame-Soy Dipping Sauce Recipe

Name: Shrimp Summer Rolls With Sesame-Soy Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces uncooked rice vermicelli noodles; 12 medium shrimp, peeled and deveined (8 ounces); 4 (8-inch) round rice paper sheets; 1/2 cup very thinly sliced napa (Chinese) cabbage; 16 fresh mint leaves; 4 teaspoons chopped unsalted, dry-roasted peanuts; 1 small serrano chile, seeded and thinly sliced; 2 tablespoons chopped green onions; 1 tablespoon mirin (sweet rice wine); 1 tablespoon fresh lime juice; 1 tablespoon dark sesame oil; 2 1/2 teaspoons lower-sodium soy sauce; 1 teaspoon sugar; 1/4 teaspoon fish sauce

Servings: persons

2 ounces uncooked rice vermicelli noodles
12 medium shrimp, peeled and deveined (8 ounces)
4 (8-inch) round rice paper sheets
1/2 cup very thinly sliced napa (Chinese) cabbage
16 fresh mint leaves
4 teaspoons chopped unsalted, dry-roasted peanuts
1 small serrano chile, seeded and thinly sliced
2 tablespoons chopped green onions
1 tablespoon mirin (sweet rice wine)
1 tablespoon fresh lime juice
1 tablespoon dark sesame oil
2 1/2 teaspoons lower-sodium soy sauce
1 teaspoon sugar
1/4 teaspoon fish sauce

1
Bring a medium saucepan filled with water to a boil. Add rice noodles and shrimp; cook 2 minutes or until shrimp and noodles are done. Drain and rinse with cold water. Drain.
2
Add warm water to a large shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or until soft. Place a dry kitchen towel on a work surface. Place rice paper sheet on towel. Place 3 shrimp on bottom third of sheet, leaving a 2-inch border. Top with 2 table-spoons cabbage, 4 mint leaves, 1 teaspoon peanuts, one-fourth of the chile, and 1/4 cup cooked rice noodles. Fold bottom of sheet over filling. Fold sides of sheet over filling; roll up, jelly-roll fashion, starting with filled side. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying). Repeat procedure with remaining wrappers, shrimp, cabbage, mint, peanuts, chile, and noodles.
3
Combine green onions and remaining ingredients in a small bowl, stirring with a whisk until sugar dissolves. Serve with summer rolls.
4
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5
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722

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 14 ingredients. The key ingredients include: 2 ounces uncooked rice vermicelli noodles, 12 medium shrimp, peeled and deveined (8 ounces), 4 (8-inch) round rice paper sheets, 1/2 cup very thinly sliced napa (Chinese) cabbage, and more.

Yes, Shrimp Summer Rolls With Sesame-Soy Dipping Sauce 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 With Sesame-Soy Dipping Sauce

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