Shrimp Summer Rolls with Dipping Sauce
The recipe Shrimp Summer Rolls with Dipping Sauce can be made in about 40 minutes. This dairy free and pescatarian recipe serves 24 and costs 38 cents per serving. One serving contains 49 calories, 2g of protein, and 0g of fat. The Fourth Of July will be even more special with this recipe. 89 people have made this recipe and would make it again. A couple people really liked this hor d'oeuvre. Head to the store and pick up red pepper flakes, chili paste, romaine lettuce, and a few other things to make it today. It is brought to you by Betty Crocker. All things considered, we decided this recipe deserves a spoonacular score of 33%. This score is not so spectacular. Try Shrimp Summer Rolls with Peanut Hoisin Dipping Sauce, Shrimp Summer Rolls with Sesame-Soy Dipping Sauce, and Shrimp Summer Rolls with Peanut Hoisin Dipping Sauce Skinnytaste for similar recipes.
Servings: 24
Preparation duration: 40 minutes
Ingredients:
1/2 cup shredded carrot (about 1 medium)
2 teaspoons roasted red chili paste (from 4-oz jar)
1/2 cup fresh cilantro leaves
1 jar (7.25 oz) hoisin sauce (3/4 cup)
1/2 teaspoon crushed red pepper flakes
12 round rice paper wrappers (about 8 inch; from 12-oz package)
4 oz dried thin rice noodles or rice vermicelli (from 8.8-oz package)
2 cups shredded romaine lettuce
10 oz frozen cooked salad shrimp (about 1 3/4 cups), thawed, drained
1 cup water
Equipment:
bowl
cutting board
paper towels
Cooking instruction summary:
1 In medium bowl, mix dipping sauce ingredients. Cover; refrigerate while continuing with recipe. 2 Cook and drain noodles as directed on package. Meanwhile, in large bowl, mix lettuce, cilantro, carrot and shrimp. 3 Sprinkle water over 1 paper towel; place on cutting board. Fill a 10-inch pie plate with water. Place 1 rice paper wrapper in water 45 to 60 seconds or until pliable but not completely softened. Gently remove wrapper from water, shaking to drain excess water; place on damp paper towel. 4 Starting close to 1 edge of wrapper, form a row of about 1/4 cup noodles. On noodles, arrange about 1/3 cup of the lettuce mixture. Starting with edge covered with fillings, roll up wrapper over fillings, stopping after first turn to tuck in sides. Continue to roll up, tucking in sides. Repeat with remaining wrappers. 5 Place rolls, seam sides down and without touching, on platter. (If rolls touch, they will stick together.) Serve immediately with sauce, or cover with moist paper towels and refrigerate up to 2 hours. To serve, cut each roll in half diagonally.
Step by step:
1. 1
2. In medium bowl, mix dipping sauce ingredients. Cover; refrigerate while continuing with recipe.
3. 2
4. Cook and drain noodles as directed on package. Meanwhile, in large bowl, mix lettuce, cilantro, carrot and shrimp.
5. 3
6. Sprinkle water over 1 paper towel; place on cutting board. Fill a 10-inch pie plate with water.
7. Place 1 rice paper wrapper in water 45 to 60 seconds or until pliable but not completely softened. Gently remove wrapper from water, shaking to drain excess water; place on damp paper towel.
8. 4
9. Starting close to 1 edge of wrapper, form a row of about 1/4 cup noodles. On noodles, arrange about 1/3 cup of the lettuce mixture. Starting with edge covered with fillings, roll up wrapper over fillings, stopping after first turn to tuck in sides. Continue to roll up, tucking in sides. Repeat with remaining wrappers.
10. 5
11. Place rolls, seam sides down and without touching, on platter. (If rolls touch, they will stick together.)
12. Serve immediately with sauce, or cover with moist paper towels and refrigerate up to 2 hours. To serve, cut each roll in half diagonally.
Nutrition Information:
covered percent of daily need
Related Videos:
How to Make Shrimp Summer Rolls with Seasame-Soy Dipping Sauce | Cooking Light
