Shrimp Summer Rolls

These are great because you can buy the frozen already-cooked shrimp. Simply thaw and use.

Don't be intimidated by the rice paper. You will mess up the first couple, but once you get the hang of it, they come together easily. To soak the paper, I usually use a pie pin filled up with water.


1 pound medium cooked shrimp, thawed
6 ounces uncooked rice noodles
12 (8-inch) round sheets rice paper
1/4 cup hoisin sauce
3 cups shredded red leaf lettuce or spinach
1/4 cup thinly sliced fresh basil (optional)
1/4 cup thinly sliced fresh mint (optional)

Dipping sauce:
1/3 cup low-sodium soy sauce
1/4 cup water
2 tablespoons sugar
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon minced peeled fresh ginger
1 teaspoon chile paste with garlic
1 garlic clove, minced

Place rice noodles in a large bowl; cover with boiling water. Let stand 8 minutes; drain.

Add cold water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in water. Let stand 30 seconds or until soft. Place rice paper sheet on a flat surface.

Spread 1 teaspoon hoisin sauce in the center of sheet; top with 2 to 3 shrimp, 1/4 cup lettuce, about 1/4 cup rice noodles, 1 teaspoon basil, and 1 teaspoon mint. Fold sides of sheet over filling, roll up jelly-roll fashion, and gently press seam to seal. Place roll, seam side down, on a serving platter; cover to keep from drying. Repeat procedure with remaining rice paper, hoisin sauce, shrimp, lettuce, rice noodles, basil, and mint.

To prepare dipping sauce, combine soy sauce and remaining ingredients in a small bowl; stir with a whisk.

--Adapted from Cooking Light magazine