Vietnamese Summer Shrimp Vegetable Rolls

Fresh shrimp, lettuce, carrots, cucumber, rice noodles and herbs are wrapped in rice paper.

Course Appetizers

Cuisine Asian

Prep Time 15

Cook Time 3

Total Time 18

Servings

Calories 170

8 rice paper wrappers
8 green lettuce leaves
½ cup (170 grams) carrots, peeled and cut into fine matchsticks
½ cup (55 grams) cucumber peeled and seeds removed and cut into fine matchsticks
4 ounces (113 grams) rice noodles prepared according to package directions
16 mint leaves
16 basil leaves
16 cilantro leaves
7 cooked shrimp sliced in half lengthwise

Fill a shallow bowl large enough for the rice paper, with warm water. Set an assembly-line of the ingredients
Soften a rice paper in the warm water for 5 seconds. Lay the rice paper on a board in front of you.
To the center of the rice paper add lettuce, carrots, cucumber, noodles, mint, basil and cilantro. Line 3 shrimp in front of the stack furthest away from you.
Starting at the edge closest to you, roll the rice paper over the noodles. Before you get to the shrimp, tuck in the sides, then continue to roll as tight as you can. Roll back and forth on the board to seal the roll. You should be able to clearly see the shrimp.