These shrimp summer rolls are a great appie to serve to friends! It’s a no cook meal (besides cooking vermicelli noodles in hot water…) and once you get the rice paper rolling down pat, they can be made in no time!
-2c cooked vermicelli noodles
-1 lb cooked, peeled and deveined shrimp, chopped
-3 large romaine hearts, shredded
-1 jalapeño, minced
-1/2 of a medium red onion, slivered (thinly sliced.)
-2 carrots, peeled and shredded (use a grater or processor)
-1/2 c green onion, finely sliced
-1/4c fresh chopped cilantro
-1/4c fresh chopped mint
-fresh lime juice + rice paper wrappers
-1/4c rice wine vinegar -3/4c soy or fish sauce
-1/4c honey -1 large jalapeño minced
-2 garlic cloves, minced -1 tbsp green onion, thinly sliced
Chop up your vermicelli noodles. In a large bowl add in all of your ingredients: green onion, mint, cilantro, carrots, red onion, jalapeño, shredded lettuce, shrimp, and noodles, Add in the juice on 1 lime, and 1-2 tbsp of the dipping sauce. Toss all ingredients together.
To make the dipping sauce, simply just mix the vinegar, honey, garlic, soy sauce, jalapeño and green onions in a bowl. Whisk, taste and adjust seasoning if necessary.
To assemble your rolls, immerse your rice paper in a bowl of warm-hot water for 20-30 seconds. Keep the surface you are working on a little bit wet so the paper does not stick. Spoon the filling mixture into the middle of the rice paper. Fold in both sides over the mixture, then roll into a spring roll. Keep it nice and tight! This was my first time rolling these and i didn’t do too terrible! Continue rolling your rolls until you have enough for dinner, or an appie. Serve with the dipping sauce on the side!