Cook the Book: Shrimp and Mint Summer Rolls
The recipe Cook the Book: Shrimp and Mint Summer Rolls can be made in approximately 45 minutes. For $1.38 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains around 6g of protein, 1g of fat, and a total of 152 calories. This recipe serves 6. 198 people have tried and liked this recipe. This recipe from Serious Eats requires thai chiles, sugar, cucumber, and fresh mint leaves. The Fourth Of July will be even more special with this recipe. It works well as a side dish. It is a good option if you're following a dairy free and pescatarian diet. Overall, this recipe earns a solid spoonacular score of 63%. Similar recipes are Spicy Ranch Shrimp Rolls: A No Cook Summer Meal, Cook the Book: Little Summer Puddings, and Cook the Book: Tomatoes All Dressed Up for Summer.
Servings: 6
Ingredients:
1/4 cup carrots, sliced into thin strips
2 ounces thin rice noodles, (about 1 cup cooked)
1 cup peeled seedless cucumber, sliced into thin strips
1/4 cup fresh mint leaves
1 garlic clove, minced
12 pieces fresh green leaf lettuce (3 by 5 inches), cut along the rib and rib removed
1/4 cup fresh lime juice
12 (8 1/2-inch) round rice paper wrappers
12 large shrimp, peeled, deveined, cooked, and cut in half lengthwise
1/4 cup sugar
1 teaspoon minced Thai chiles (or to taste, optional)
1/4 cup Thai fish sauce
1/4 cup warm water
Equipment:
bowl
pot
frying pan
Cooking instruction summary:
Procedures 1 In a medium bowl, combine the lime juice, sugar, fish sauce, chile, and garlic and stir until the sugar is dissolved. Stir in the carrots. Add the warm water as needed to dilute. 2 n a large pot, bring 6 cups of salted water to a boil. Cook the rice noodles until softened, 2 to 4 minutes. Drain and rinse with cold water. Shake off the excess water and set aside. 3 Spread a damp clean towel on a counter. Fill a pan with hot water. (Keep a bowl of hot water next to the pan and towel, as you will need to occasionally refill the pan with water.) Arrange all the ingredients within reach. 4 In the pan of hot water, dip one sheet of rice paper to wet it completely. Set the paper on the damp towel; the rice paper should become soft and pliable immediately. Arrange 2 pieces of shrimp in a horizontal line on the bottom third (2 1/2 inches from the bottom and 1 inch from right-hand side) of the rice paper wrapper. Place a small portion of rice noodles over the shrimp. Distribute some cucumber, carrots, and 4 to 5 mint leaves over the noodles. Place one lettuce leaf over the mint leaves. Fold the bottom half of the rice paper wrapper over filling, while using your fingers to press down on the ingredients. Fold the right-hand side of the rice paper over to enclose the ingredients at the bottom of the roll. 5 Pressing gently on the ingredients with your fingers, tuck in the ends, and gently roll the rice paper up tightly to form a cylinder. Repeat these steps to make the remaining spring rolls. Serve immediately with the dipping sauce.
Step by step:
1. In a medium bowl, combine the lime juice, sugar, fish sauce, chile, and garlic and stir until the sugar is dissolved. Stir in the carrots.
2. Add the warm water as needed to dilute.
3. n a large pot, bring 6 cups of salted water to a boil. Cook the rice noodles until softened, 2 to 4 minutes.
4. Drain and rinse with cold water. Shake off the excess water and set aside.
5. Spread a damp clean towel on a counter. Fill a pan with hot water. (Keep a bowl of hot water next to the pan and towel, as you will need to occasionally refill the pan with water.) Arrange all the ingredients within reach.
6. In the pan of hot water, dip one sheet of rice paper to wet it completely. Set the paper on the damp towel; the rice paper should become soft and pliable immediately. Arrange 2 pieces of shrimp in a horizontal line on the bottom third (2 1/2 inches from the bottom and 1 inch from right-hand side) of the rice paper wrapper.
7. Place a small portion of rice noodles over the shrimp. Distribute some cucumber, carrots, and 4 to 5 mint leaves over the noodles.
8. Place one lettuce leaf over the mint leaves. Fold the bottom half of the rice paper wrapper over filling, while using your fingers to press down on the ingredients. Fold the right-hand side of the rice paper over to enclose the ingredients at the bottom of the roll.
9. Pressing gently on the ingredients with your fingers, tuck in the ends, and gently roll the rice paper up tightly to form a cylinder. Repeat these steps to make the remaining spring rolls.
10. Serve immediately with the dipping sauce.
Nutrition Information:
covered percent of daily need
