Summer Rolls

Summer Rolls Recipe from The Kitchn

Ingredients

For the filling:

• 1 quart water
• 24 medium uncooked shrimp (about 1 pound), peeled, deveined, and tails removed
• 1/2 tablespoon rice vinegar
• 1/2 teaspoon granulated sugar
• 1 teaspoon fish sauce
• Juice of 1/2 medium lime (about 1 tablespoon)
• 1 small seedless cucumber, julienned
• 1 medium carrot, peeled and julienned
• 2 large radishes, julienned
• 1 medium scallion, thinly sliced

To assemble the rolls:

• 4 ounces dried cellophane noodles (bean threads)
• 1/2 teaspoon toasted sesame oil
• 16 (8 1/2-inch) rice paper wrappers
• 30 fresh basil or mint leaves
• 8 leaves bibb or butter lettuce, halved

Directions

Cook the Shrimp:

• Bring 1 quart of water to a boil in a medium saucepan over high heat. Prepare an ice water bath.
• Add the shrimp to the boiling water and cook for 1 minute. Remove with a slotted spoon and transfer to the ice water bath. Let sit for 5 minutes, then drain. Slice shrimp in half horizontally (butterfly) and set aside. Reserve the water for the noodles.

Prepare the Vegetables:

• In a large bowl, whisk together rice vinegar, sugar, fish sauce, and lime juice.
• Add cucumber, carrot, radishes, and scallion. Toss to combine and set aside.

Cook the Noodles:

• If needed, break the noodles into smaller pieces. Reheat the reserved shrimp water until boiling, then turn off the heat.
• Add the noodles and let sit for about 10 minutes (or according to package instructions) until tender. Drain, toss with sesame oil, and set aside.

Prepare the Rice Paper Wrappers:

• Fill a pie plate halfway with room-temperature water. Submerge one rice paper wrapper for about 30 seconds until soft. Carefully remove and lay flat on a clean surface.

Assemble the Rolls:

• Place 2-3 basil or mint leaves slightly left of center on the wrapper. Lay 3-4 shrimp pieces, cut side up, over the herbs.
• Hold a lettuce leaf in your hand and fill it with 1/4 cup vegetable mixture and 1-2 tablespoons of noodles. Place the lettuce cup next to the shrimp.

Roll the Spring Rolls:

• Fold the top and bottom of the wrapper over the filling.
• Roll the left side over the shrimp, then roll tightly until sealed.
• Place seam-side down on a baking sheet and cover with a damp towel. Repeat with remaining wrappers and filling.

Serve:

• Cut rolls in half if desired and serve with peanut sauce for dipping.