Shrimp Summer Rolls
 
Prep time
Total time
 
Author:
Makes: 4-6
Ingredients
  • 1 cup dry rice noodles, cooked according to package directions
  • juice of one lime
  • 1 pound shrimp, peeled and deveined, cooked, and sliced in half lengthwise
  • 1 English cucumber (seedless) cut in half, then chopped into thin matchstick-like strips
  • 1 red bell pepper, chopped into thin, matchstick-like strips
  • 1 handful mint leaves
  • 1 handful basil leaves
  • 10-12 sheets rice paper spring roll wrappers
  • 3 scallions, thinly sliced
  • 1 Tablespoon furikake (ie Eden shake) or mixed sesame seeds
Method
  1. Cook rice noodles according to the package directions. Squeeze lime juice on the noodles, mix and set aside.
  2. Peel, devein, cook and slice the shrimp in half lengthwise and set in a large bowl.
  3. Chop the cucumber and bell pepper and set aside.
  4. Prepare a shallow bowl (such as a pie pan) of water and soak rice noodle wrappers for about 30 seconds until pliable but not soggy.
  5. Lay about 3-4 shrimp halves in the very middle of a wrapper, pile on some noodles, vegetables and also as many mint and basil leaves as desired. Roll up like a little burrito and set on a platter. Sprinkle with furikake/sesame seeds and scallions as desired. Repeat until all (or most) ingredients have been used! Refrigerate and serve with zesty peanut sauce.
Recipe by at https://gouramanda.com/shrimp-summer-rolls/