Super Yummy Summer Rolls Recipe

Name: Super Yummy Summer Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 lb rice stick noodles; 12 lb peeled and deveined shrimp; 2 cups shredded carrots; 2 cups shredded napa cabbage; ½ cup mint leaf; ½ cup cilantro leaf; 1 small cucumber, peeled, seeded, and grated; 12 -16 sheets rice paper; ½ cup fish sauce; ½ cup fresh lime juice; 2 tablespoons light brown sugar; 1 garlic clove, minced; 1 tablespoon minced fresh ginger; ½ teaspoon vietnamese chili paste; ½ cup loosely packed roughly chopped cilantro leaf; ½ cup loosely packed roughly chopped mint leaf

Servings: persons

14 lb rice stick noodles
12 lb peeled and deveined shrimp
2 cups shredded carrots
2 cups shredded napa cabbage
½ cup mint leaf
½ cup cilantro leaf
1 small cucumber, peeled, seeded, and grated
12 -16 sheets rice paper
½ cup fish sauce
½ cup fresh lime juice
2 tablespoons light brown sugar
1 garlic clove, minced
1 tablespoon minced fresh ginger
½ teaspoon vietnamese chili paste
½ cup loosely packed roughly chopped cilantro leaf
½ cup loosely packed roughly chopped mint leaf

1
Place rice noodles in a large pot of boiling water, stir.
2
Add shrimp.
3
Cook until noodles are al dente and shrimp is just cooked, about 1 1/2 to 2 minutes.
4
Lift out the shrimp, set aside to cool.
5
Drain and rinse noodles.
6
When shrimp is cool enough to handle, cut into small pieces.
7
Place in a non-reactive salad bowl with noodles, carrots, cabbage, mint and cilantro.
8
Toss to combine, Or what i prefer to do is make little piles of each ingredient and assemble( they look prettier this way!
9
).
10
To prepare rice paper wrappers: Fill a large pan or bowl with hot tap water.
11
Dip 1 rice paper wrapper into water, lift out, and drain briefly.
12
Set on a flat surface.
13
To assemble salad rolls: Place 1/2 cup filling in the center of each wrapper.
14
To roll salad rolls, think diapering a baby the old fashioned way - with cloth diapers minus the diaper pins!
15
Pressing down on filling, fold the bottom of each wrapper over filling, then fold in sides; roll tightly.
16
Press edges to seal; if rice paper is too dry to form a proper seal, moisten unsealed edges with a little water.
17
Set rolls on a platter and cover with a damp towel.
18
To serve, cut rolls crosswise in 1/2; stand pieces upright.
19
Dip in Ginger Lime Dipping Sauce.
20
For the sauce: Whisk together all ingredients in small non-reactive bowl.
21
Taste and adjust seasonings.

8460

kcal

Calories

Fat

1446

Carbs

558

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 16 ingredients. The key ingredients include: 14 lb rice stick noodles, 12 lb peeled and deveined shrimp, 2 cups shredded carrots, 2 cups shredded napa cabbage, and more.

Yes, Super Yummy 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.

That's it — enjoy your meal!

Super Yummy Summer Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions