Summer Rolls

Serves: 8 rolls

Ingredients

  • 3 oz rice vermicelli noodles (thin kind)
  • 1 tbsp sesame oil
  • 12 large, cooked, peeled, shrimp
  • 8 – 16 mint leaves
  • 8 – 16 thai basil leaves
  • 1 carrot (julienned)
  • 1 cucumber (julienned)
Vegetable “marinade”
  • 1/2 tbsp rice vinegar
  • 1 tsp fish sauce
  • 1/2 tsp sugar
  • 1/2 tbsp lime juice
  • 8 sheets rice paper
  • 8 leaves of lettuce

  1. Cook the shrimp and butterfly (cut in half through the center)
  2. Prep your vegetables and toss in the lime juice marinade
  3. Cook the rice noodles to directions (usually just a few minutes in hot water to soften) and toss with the sesame oil
  4. Gather a large bowl of hot water (large enough for your rice paper and arrange all your ingredients around you to make it easy to add each item
  5. lay a wet towel down in front of you as the work space
  6. Now, grab a sheet of rice paper and soak in the bowl of water until softened (10 – 20 seconds)
  7. Remove and lay out on you towel flat
  8. Add lettuce leaf to the bottom third of the wrapper and then on top layer the rice noodles, basil/mint, and vegetables
  9. Now fold in the sides and roll up once like burrito.
  10. Now add 3 shrimp pieces and then finish rolling up
  11. Continue for all 8 rolls

I like to wrap them in plastic wrap and refrigerate before serving. You can also get creative and add other vegetables or foods like cooked pork, avacado, etc.

Serve with Thai sweet chili sauce or peanut sauce