The rice paper wrappers for making these Vietnamese style summer rolls can often be found in the Asian food section of the supermarket, along with the rice thread noodles. If you can’t find them, these are just as delicious wrapped up in a tender lettuce, such as butter lettuce. Use natural, unsweetened peanut butter in the dip for best flavor.
Courtesy of Sharon Bowers
|2 ounces rice thread noodles (about a large handful)||1/2 cup crunchy peanut butter|
|16 rice paper wrappers||1/4 cup hot water|
|1 pound cooked and shelled medium shrimp||3 tablespoons rice wine vinegar|
|4 cups finely shredded lettuce||2 tablespoons soy sauce|
|1 small cucumber, peeled and cut into thin matchsticks||1 tablespoon toasted sesame oil|
|fresh basil leaves||1-2 teaspoons Sriracha or hot sauce|
|fresh mint leaves|
Put the rice thread noodles in a large heatproof bowl and pour boiling water over them. Let sit 1 to 2 minutes, until soft, then drain.
To make each roll, dip a rice paper wrapper in a bowl of hot water for 10 seconds, just to soften it, and lay the wrapper on a clean work surface.
Lay a row of 3 or 4 shrimp across the bottom third. Top with some lettuce, noodles, herbs and cucumber. Roll it up like a cigar, tucking in the ends as you roll, and press down to squeeze out the air as you go. Lay it on a serving platter.
Repeat with the remaining ingredients.
Whisk together the sauce ingredients in a medium bowl and serve with the summer rolls.
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