Thai Summer Rolls Recipe

Name: Thai Summer Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces medium raw shrimp, peeled and deveined; 3 1/2 ounces thin rice noodles (rice vermicelli); 12 rice paper sheets; 36 fresh cilantro leaves; 4 ounces roast pork, cooked and sliced 1/8 inch thick (or beef); 1 tablespoon chopped peanuts; 1 tablespoon lime peel; dipping sauce; 1/2 cup water; 1/4 cup fish sauce; 2 tablespoons lime juice; 1 tablespoon sugar; 1 garlic clove, minced; 1/4 teaspoon chili oil

Servings: persons

8 ounces medium raw shrimp, peeled and deveined
3 1/2 ounces thin rice noodles (rice vermicelli)
12 rice paper sheets
36 fresh cilantro leaves
4 ounces roast pork, cooked and sliced 1/8 inch thick (or beef)
1 tablespoon chopped peanuts
1 tablespoon lime peel
dipping sauce
1/2 cup water
1/4 cup fish sauce
2 tablespoons lime juice
1 tablespoon sugar
1 garlic clove, minced
1/4 teaspoon chili oil

1
Bring large saucepan of water to a boil over high heat. Add shrimp; simmer 1-2 minutes or until shrimp turn pink and opaque. Remove shrimp with slotted spoon to a small bowl. When cool, slice shrimp in half lengthwise.
2
Meanwhile, soften rice noodles in medium bowl of boiling water for two minutes. Drain; cut noodles into managable 3-inch lengths.
3
Soften rice paper wrappers in a large bowl of warm water 30 to 40 seconds or until pliable. Drain wrappers, 1 at a time, on paper towels and transfer to clean work surface. Arrange 3 cilantro leaves in center of wrapper. Layer with two shrimp halves, some pork, rice noodles some peanuts and lime peel.
4
Fold bottom of wrapper up over filling; fold in each side and roll up, burrito-style. Repeat with remaining filling and wrappers.
5
Dipping Sauce.
6
Combine all ingredients in small bowl; mix well.

1583

kcal

Calories

Fat

305

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: 8 ounces medium raw shrimp, peeled and deveined, 3 1/2 ounces thin rice noodles (rice vermicelli), 12 rice paper sheets, 36 fresh cilantro leaves, and more.

Yes, Thai 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.

Thai Summer Rolls

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