Shrimp Summer Rolls

This sophisticated-looking shrimp summer roll recipe is surprisingly easy to make and makes a great party appetizer or first course. Look for rice-paper wrappers — translucent round sheets made from rice flour — in the Asian section of large supermarkets or at Asian food stores.

Prep/Cook Time: 40 Minutes, Servings: 6

Ingredients

Shrimp Rolls

• 12 ounces raw shrimp (21-25 per pound), peeled and deveined
• 1½ cups mung bean sprouts or sunflower sprouts
• 4 scallions, chopped
• 2 tablespoons chopped fresh mint
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 6 8½-inch rice-paper wrappers

Dipping Sauce

• 3 tablespoons lime juice
• 3 tablespoons water
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 clove garlic, minced
• 1 serrano pepper, minced, or ½ teaspoon crushed red pepper
• 1 scallion, minced (optional)

Directions

1. To prepare rolls: Cook shrimp in boiling water just until curled and opaque in the center, 1 to 2 minutes. Drain and refresh under cold running water. Transfer to a clean cutting board to cool, then chop.
2. Combine the shrimp with sprouts, scallions, mint, 1 tablespoon fish sauce and 1 tablespoon lime juice in a large bowl. Working with one wrapper at a time, soak in a large bowl of very warm water until softened, about 30 seconds. Place the soaked wrapper on a clean, damp kitchen towel. Put a generous ⅓ cup of the shrimp filling in the center, fold the wrapper over the filling and roll into a tight cylinder, folding in the sides as you go. Repeat with the remaining wrappers and filling.
3. To prepare dipping sauce: Stir together 3 tablespoons lime juice, water, 2 tablespoons fish sauce, sugar, garlic, serrano (or crushed red pepper) and scallion (if using) in a small bowl until the sugar is dissolved.
4. To serve, cut each roll in half and serve with the dipping sauce.

Nutritional Information

Per Serving: 116 calories; 0 g fat (0 g sat, 0 g mono); 79 mg cholesterol; 16 g carbohydrate; 2 g added sugars; 4 g total sugars; 13 g protein; 1 g fiber; 743 mg sodium; 223 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.

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