Fresh Summer Rolls (Printable Version)
# What You'll Need:
→ For the filling
01 -
1 quart water
02 -
24 medium uncooked shrimp (about 1 pound), peeled, deveined, and tails removed
03 -
1/2 tablespoon rice vinegar
04 -
1/2 teaspoon granulated sugar
05 -
1 teaspoon fish sauce
06 -
Juice of 1/2 medium lime (about 1 tablespoon)
07 -
1 small seedless cucumber, julienned
08 -
1 medium carrot, peeled and julienned
09 -
2 large radishes, julienned
10 -
1 medium scallion, thinly sliced
→ To assemble the rolls
11 -
4 ounces dried cellophane noodles (also called bean threads)
12 -
1/2 teaspoon toasted sesame oil
13 -
16 (8 1/2-inch) rice paper wrappers
14 -
30 fresh basil or mint leaves
15 -
8 leaves bibb or butter lettuce, halved
# Step-by-Step Directions:
01 -
Bring water to a boil in a medium saucepan over high heat. Prepare an ice water bath. Add shrimp to the boiling water and cook for 1 minute. Immediately transfer shrimp to the ice water bath with a slotted spoon. Let sit for 5 minutes, then drain. Butterfly the shrimp by slicing horizontally and set aside. Reserve the warm water for cooking the noodles.
02 -
In a large bowl, whisk together rice vinegar, sugar, fish sauce, and lime juice. Add the julienned cucumber, carrot, radishes, and sliced scallion. Toss to combine and set aside.
03 -
If necessary, break long noodles into smaller pieces. Return the reserved water to a boil, then turn off the heat. Add the cellophane noodles and let sit until tender, about 10 minutes (check package directions for specific timing). Drain the noodles, transfer to a bowl, add sesame oil, and toss to combine.
04 -
Fill a pie plate halfway with room temperature water. Immerse one rice paper wrapper in the water until it softens, about 30 seconds. Carefully remove with both hands and lay flat on a clean work surface.
05 -
Place 2-3 mint or basil leaves slightly left of center on the wrapper. Arrange 3-4 pieces of butterflied shrimp cut-side up on the herbs. Place a lettuce half in your hand and fill with approximately 1/4 cup vegetable mixture and 1-2 tablespoons noodles. Position the filled lettuce cup to the right of the shrimp, leaving a small gap.
06 -
Fold the top and bottom edges of the wrapper over the filling. Roll from the right side over the shrimp, continuing to roll tightly until closed and snug. Place seam-side down on a baking sheet and cover with a damp towel.
07 -
Repeat the process with remaining wrappers and filling, adding more water to the pie dish as needed. To serve, cut each roll in half crosswise if desired and serve with peanut sauce for dipping.
# Helpful Notes:
01 -
You can prepare the vegetables and shrimp in advance, but assemble the rolls just before serving to maintain freshness.
02 -
For a vegetarian version, substitute the shrimp with tofu or avocado.